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.

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 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.

That's it — enjoy your meal!

Tuna-Stuffed Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions