Tuna-Stuffed Zucchini

1. 1

   Fill a large pot with salted water, add the zucchini, and boil over medium heat for about 5 minutes to soften. Remove the zucchini, cut them in half lengthwise, and let them cool.

2. 2

   Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

3. 3

   Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. Place the scooped-out flesh in a bowl.

4. 4

   Mash the zucchini flesh well in a bowl. Stir in the tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Gently fill the zucchini shells with the tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half.

5. 5

   Bake in the preheated oven for 20 to 25 minutes, until the tops are slightly browned.

• Calories 206.32 kcal Moderate
• Protein 18.04 g Good Source
• Carbs 23.58 g Moderate
• Total Fat 4.87 g Moderate
• Saturated Fat 0.51 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 42.77 mg Moderate
• Sodium 349.38 mg Moderate
• Fiber 1.61 g Low Source
• Sugar 2.39 g Low Source
• Added Sugar 0.71 g Low Source
• Calcium 26.31 mg Low Source
• Iron 2.32 mg Moderate
• Potassium 453.44 mg Low Source
• Vitamin A 24.8 mcg_rae Low Source
• Vitamin C 8.37 mg Low Source
• Vitamin D 1.63 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Eggs 🥚
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Onions 🧅