Popular Recipes: Tuna-Stuffed Zucchini

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Tuna-Stuffed Zucchini

"Easy and fairly quick to make. Tuna and zucchini go great together!"

Ingredients :

• 3 zucchini, ends trimmed
• 4 (3 ounce) cans tuna, drained and flaked
• 1/4 onion, grated
• 1 tomato, finely chopped (optional)
• 1 cup dry bread crumbs
• 1 egg, beaten
• salt and ground black pepper to taste
• 1 tablespoon olive oil

Instructions :

Prep : 25M	Cook : 6M	Ready in : 50M

• 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 lengthwise, and allow to cool.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. Set aside the scooped out flesh in a bowl.
• 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.

Notes :

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