How to Make Tuna-Stuffed Zucchini - A Step-by-Step Guide

Looking for a delicious and healthy dinner option? Try this recipe for Tuna-Stuffed Zucchini! This dish is not only packed with flavor, but it is also low in carbs and high in protein, making it a great option for those looking to eat a well-balanced meal. The combination of zucchini and tuna creates a satisfying and filling dish that is perfect for a weeknight dinner or entertaining guests. Plus, it's easy to make and can be customized to suit your taste preferences.

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Ingredients

  • 3 zucchini, ends trimmed
  • 4 (3 ounce) cans tuna, drained and flaked
  • ¼ 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

Information

  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Total Time: 50 mins
  • Servings: 6
  • Yield: 6 stuffed zucchini halves

  • Fill a large pot with salted water, place zucchini into the pot, and boil over medium heat for about 5 minutes to soften. Remove zucchini, slice in half lengthwise, and allow to cool.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Scoop out flesh from zucchini halves, leaving a 1/2-inch shell. Set aside scooped-out flesh in a bowl.
  • Place zucchini flesh into a bowl and mash well. Mix in tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Lightly stuff zucchini shells with 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.
  • Nutrition

    193 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 48mg
    • Sodium: 209mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 19g
    • Vitamin C: 21mg
    • Calcium: 63mg
    • Iron: 2mg
    • Potassium: 510mg