Tuna-Stuffed Zucchini Recipe

Name: Tuna-Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices day-old Italian bread (about 1/3 cup bread) or 2 slices French bread, crust removed (about 1/3 cup bread); ½ cup milk; 6 small zucchini, trimmed; 1 (6 1/2 ounce) can tuna, packed in olive oil; ¼ cup freshly grated parmigiano-reggiano cheese, plus; 2 tablespoons freshly grated parmigiano-reggiano cheese; 1 garlic clove, finely chopped (or 2); 2 tablespoons finely chopped fresh flat-leaf parsley; freshly grated nutmeg; salt; freshly ground black pepper; 1 large egg, lightly beaten

Servings: persons

2 slices day-old Italian bread (about 1/3 cup bread) or 2 slices French bread, crust removed (about 1/3 cup bread)
½ cup milk
6 small zucchini, trimmed
1 (6 1/2 ounce) can tuna, packed in olive oil
¼ cup freshly grated parmigiano-reggiano cheese, plus
2 tablespoons freshly grated parmigiano-reggiano cheese
1 garlic clove, finely chopped (or 2)
2 tablespoons finely chopped fresh flat-leaf parsley
freshly grated nutmeg
salt
freshly ground black pepper
1 large egg, lightly beaten

1
Place a rack in the center of oven; preheat to 425A; oil a baking pan just large enough to hold the zucchini halves in a single layer.
2
Sprinkle the bread with the milk and let soak until softened.
3
Scrub the zucchini with a brush under cold running water; trim off the ends.
4
Cut the zucchini in half lengthwise; with a small spoon, scoop out the pulp, leaving a 1/4-inch shell, and set the pulp aside.
5
Arrange the zucchini shells cut-side up in the prepared pan; chop the zucchini pulp and place in a bowl.
6
Drain the tuna, reserving the oil; mash the tuna in a big bowl; squeeze out the bread and add it to the tuna along with the chopped zucchini pulp, 1/4 cup cheese, garlic, parsley, nutmeg, and salt/pepper to taste; mix well; stir in the egg.
7
Spoon the mixture into the zucchini shells; arrange the zucchini in the baking pan.
8
Drizzle with a little reserved tuna oil.
9
Sprinkle with the remaining cheese; pour 1/2 cup water around the zucchini.
10
Bake 30-40 minutes or until the zucchini are browned and tender when pierced with a knife.
11
Serve warm or at room temperature.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 slices day-old Italian bread (about 1/3 cup bread) or 2 slices French bread, crust removed (about 1/3 cup bread), ½ cup milk, 6 small zucchini, trimmed, 1 (6 1/2 ounce) can tuna, packed in olive oil, and more.

Yes, Tuna-Stuffed Zucchini 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.

Tuna-Stuffed Zucchini

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