Stuffed Zucchini with Tuna tasty and flavorful. By now you know I love zucchini! So good and versatile, they lend themselves to the preparation of a thousand and more recipes. Today I want to tell you how I prepared some delicious Stuffed Zucchini. I added canned tuna and cherry tomatoes to the filling. The result was tasty and flavorful zucchini that won over my small family. Don’t miss also the recipe for Quick Zucchini Balls and the recipe for Zucchini with Parmesan. If you also love zucchini, or even if they’re not your favorite, this is definitely a recipe not to miss. So let’s run to the kitchen and prepare some delicious Baked Stuffed Zucchini
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 133.48 (Kcal)
- Carbohydrates 4.11 (g) of which sugars 2.70 (g)
- Proteins 12.55 (g)
- Fat 7.73 (g) of which saturated 2.73 (g)of which unsaturated 2.60 (g)
- Fibers 0.99 (g)
- Sodium 264.28 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Baked Zucchini
- 4 zucchini (about 1 lb)
- 5.6 oz canned tuna
- 1.5 cups cherry tomatoes
- 0.5 cups grated Parmesan cheese
- as needed extra virgin olive oil
- as needed salt
- 1 sprig basil
How to prepare Stuffed Zucchini with Tuna
Wash the zucchini. Cut them in half lengthwise. Plunge the zucchini into a pot of boiling water and let them blanch for 4-5 minutes. Drain them and let them dry on a cotton cloth. Once cooled, gently hollow them out with a teaspoon.
Finely chop the inner pulp of the zucchini and transfer it to a bowl. Add a pinch of salt, the tuna drained from its oil, the cherry tomatoes cut into small pieces, the grated Parmesan cheese, and basil leaves cut into small pieces. Mix well.
Fill the zucchini shells with the filling, dividing it among the 8 zucchini boats. Place the Stuffed Zucchini side by side in a baking dish and then add a drizzle of EVO oil on top. Let the zucchini cook in the preheated oven at 375°F in static mode for 14-15 minutes.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer, you can add small cubes of soft, melting cheese to the filling
Don’t miss the recipe for Baked Zucchini Rolls
