Tuna-Stuffed Zucchini
Tuna-Stuffed Zucchini features tender par-cooked zucchini boats filled with flaky tuna, tomato, and onion bound with egg and breadcrumbs. The bake yields a moist, lightly browned topping with a gentle tuna aroma and a touch of peppery savoriness—great for a light dinner or a make-ahead weeknight meal.
- Prep25 mins
- Cook25 mins
- Serves6
- DifficultyEasy
- 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
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- 3
Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. Place the scooped-out flesh in a bowl.
- 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
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 🧅