Tuna Stuffed Zucchini
A light, healthy, and flavorful dish featuring zucchini boats filled with a savory tuna mixture, perfect for lunch or dinner.
Equipment
- 1 Baking dish
- 1 Mixing bowl
- 1 Spoon
- 1 Knife
- 1 Cutting board
Ingredients
- 4 medium zucchinis
- 1 can 5 oz tuna in water, drained
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 small onion finely chopped
- 1 garlic clove minced
- 1/4 cup chopped fresh parsley
- 1/4 cup mayonnaise
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: cherry tomatoes for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchinis in half lengthwise and scoop out the seeds to create boats.
- In a mixing bowl, combine tuna, breadcrumbs, Parmesan, onion, garlic, parsley, mayonnaise, salt, and pepper. Mix well.
- Fill each zucchini boat with the tuna mixture.
- Place the stuffed zucchinis in a baking dish and drizzle with olive oil.
- Bake for 20-25 minutes, until zucchinis are tender and the tops are golden.
- Optional: garnish with cherry tomatoes or extra parsley before serving.
Notes
- For a lower-carb version, skip the breadcrumbs.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Make ahead: Prepare the tuna mixture in advance for quicker assembly.