Tuna And Rice Stuffed Zucchini ( With Extra Soup Re

Name: Tuna And Rice Stuffed Zucchini ( With Extra Soup Recipe )
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 zucchini (round type); 6 ounces tuna in vegetable oil; 6 black olives, stoned and choped fine; 1/2 small onion, chopped fine; 1 tomatoes, chopped fine; 1 tablespoon capers, chopped; 1 tablespoon parsley, chopped; 2 anchovies packed in oil, chopped fine; 1 cup cooked arborio rice; 1 egg; salt and pepper; 1 tablespoon olive oil; 2 slices soy cheddar cheese (cheddar flavour); 1 teaspoon dry oregano; soup; 1 carrot, chopped small; 1/2 onion, rough chop; 1/2 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

8 zucchini (round type)
6 ounces tuna in vegetable oil
6 black olives, stoned and choped fine
1/2 small onion, chopped fine
1 tomatoes, chopped fine
1 tablespoon capers, chopped
1 tablespoon parsley, chopped
2 anchovies packed in oil, chopped fine
1 cup cooked arborio rice
1 egg
salt and pepper
1 tablespoon olive oil
2 slices soy cheddar cheese (cheddar flavour)
1 teaspoon dry oregano
soup
1 carrot, chopped small
1/2 onion, rough chop
1/2 teaspoon salt
1/4 teaspoon pepper

1
preheat oven to 200u00b0C.
2
cut the stalk fron the zucchini, then slice the top so that it is wide enough to be stuffed.
3
using a melon baller scoop out the flesh and put in a small pot together with the sliced tops, carrot, 1 cup water and roughly chopped onion. Simmer about 30 minutes or until the carrots are tender. when cooled blend until smooth.
4
Mix the tuna, cooked rice, egg, capers, tomato,onions, anchovies and olives with a fork until mixed ( do not use a processor).
5
Fill the zucchini with the mixture but do not over fill. Place pieces of cheese on top, then drizzle with olive oil. sprinkle some oregano and season.
6
place in an ovenproof dish.
7
At this point you may throw in some quartered, medium sized potato and some extra sliced onions to the dish and they will cook at the same time.
8
Cover in foil and bake for 30 minutes, then remove the foil and bake for another 30 minutes or until potatoes are done.

1175

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 zucchini (round type), 6 ounces tuna in vegetable oil, 6 black olives, stoned and choped fine, 1/2 small onion, chopped fine, and more.

Yes, Tuna And Rice Stuffed Zucchini ( With Extra Soup Recipe ) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuna And Rice Stuffed Zucchini ( With Extra Soup Recipe )

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions