Fill a large pot with salted water, place the zucchini into the pot,
and boil over medium heat for about 5 minutes to soften. Remove
the zucchini, slice in half the long way, and allow to cool. Scoop out
the flesh from the zucchini halves, leaving a 1/2-inch shell. Set
aside the scooped out flesh in a bowl.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a
9x12-inch baking dish.
Place the zucchini flesh into a bowl, and mash well. Mix in the tuna,
onion, tomato, bread crumbs, egg, salt, and black pepper. Lightly
stuff the zucchini shells with the tuna mixture. Drizzle about 1/2
teaspoon of olive oil over each stuffed zucchini half.
Bake in the preheated oven until the tops are slightly browned, 20
to 25 minutes.
Originally Submitted
4/2/2015
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