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Zucchini Stuffed with Tuna

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Tender baked zucchini halves stuffed with a savory mixture of tuna, eggs, Parmesan cheese, and breadcrumbs. This light and flavorful dish is baked until golden and aromatic, making it a wholesome appetizer or light meal.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

  • 4 medium zucchini
  • 100 g tuna in oil, drained and flaked
  • 2 large eggs, lightly beaten
  • 50 g grated Parmesan cheese, divided
  • 50 g breadcrumbs, divided
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 3 tablespoons white wine

Instructions

  1. Preheat the oven to 190°C (375°F).
  2. Wash the zucchini and cut them in half lengthwise.
  3. Using a small spoon, scoop out the pulp from each zucchini half, leaving the outer shells intact.
  4. Finely chop the removed zucchini pulp and place it in a mixing bowl.
  5. Add the drained tuna and break it apart with a fork.
  6. Add the beaten eggs, half of the grated Parmesan cheese, and half of the breadcrumbs.
  7. Season with salt, black pepper, and chopped parsley.
  8. Drizzle about 2 tablespoons olive oil into the mixture and mix thoroughly.
  9. Lightly grease a baking tray with the remaining olive oil and arrange the zucchini shells on the tray.
  10. Fill each zucchini half with the tuna mixture, pressing gently to keep the filling in place.
  11. Sprinkle the remaining Parmesan cheese and breadcrumbs over the tops.
  12. Pour the white wine into the bottom of the baking tray.
  13. Bake for about 30 minutes until the zucchini are tender and the tops are golden brown.
  14. Remove from the oven and allow to cool slightly before serving.

Notes

  • Do not scoop the zucchini shells too thin to prevent them from collapsing during baking.
  • Tuna packed in water can be used if drained well; add a little extra olive oil for moisture.
  • Adding sautéed onion or garlic to the filling can enhance the flavor.
  • Ricotta or cream cheese can be added for a creamier texture.
  • Serve warm with a fresh salad or light side dish.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Low Calorie

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Sugar: 3 g
  • Sodium: 420 mg
  • Fat: 11 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 2 g
  • Protein: 15 g
  • Cholesterol: 120 mg

Find it online: https://cooksplash.com/zucchini-stuffed-with-tuna/