Tuna stuffed zucchini
- Number of Servings: 6
Ingredients
3 zucchini, ends trimmed 2 (6 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
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.
2.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking dish.
3.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.
4.Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MANDY3180.
2.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking dish.
3.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.
4.Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MANDY3180.
Nutritional Info Amount Per Serving
- Calories: 121.2
- Total Fat: 3.9 g
- Cholesterol: 51.0 mg
- Sodium: 179.0 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 0.7 g
- Protein: 13.5 g
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