If you’re looking for an idea for a tasty, healthy dinner that the whole family will enjoy, tuna-stuffed zucchini are the perfect answer. This recipe transforms a few simple ingredients into a complete, colorful dish, ideal to enjoy hot or at room temperature.
Unlike heavier versions, here the zucchini flesh is used raw in the filling, preserving all its properties and giving a unique texture. The contrast between the zucchini’s sweetness, the savory tuna and the aromatic note of red onion creates a balance of flavors that will win you over at first bite.
Whether you’re experienced in the kitchen or a beginner, these “boats” are extremely easy to prepare and will make a great impression on your spring table. As always, let’s go right below the photo to discover how to prepare these Tuna-Stuffed Zucchini 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 4 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
- Energy 247.68 (Kcal)
- Carbohydrates 16.23 (g) of which sugars 1.21 (g)
- Proteins 19.86 (g)
- Fat 12.76 (g) of which saturated 2.44 (g)of which unsaturated 3.64 (g)
- Fibers 2.97 (g)
- Sodium 467.23 (mg)
Indicative values for a portion of 225 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 Tuna-Stuffed Zucchini
- 4 zucchini (medium)
- 5 oz tuna in oil (well drained)
- 1 egg (large)
- 1/2 cup breadcrumbs
- Half red onion
- 1 tablespoon chopped parsley
- 2 tablespoons extra virgin olive oil
- to taste salt
Preparation Tuna-stuffed zucchini
1. Preparing the “boats”: Thoroughly wash the zucchini and trim off the ends. Cut them in half lengthwise.
Using a teaspoon or a melon baller, gently scoop out the zucchini flesh: try to leave an even edge of about a quarter inch (approximately 1/4 inch), being careful not to pierce the bottom of the zucchini.
2. The trick for the texture: Lightly salt the inside of the boats you have made and place them upside down on a sheet of kitchen paper.
Let them rest for about 20 minutes: this step will allow the zucchini to lose any excess water. After the time has passed, dry them well inside with kitchen paper.
3. Let’s make the filling: While the zucchini rest, finely chop the removed flesh with a knife (use it all, without cooking it!).
In a large bowl, combine the chopped flesh, the well-drained tuna (flaked), the half red onion finely chopped, the egg and the parsley. Mix well to blend the flavors.
4. Stuffing and crunchy touch: Add half of the breadcrumbs (about 1/4 cup) to the mixture and mix again: the filling should be moist but compact. Take your zucchini boats again and fill them generously with the mixture.
Finish by sprinkling the surface with the remaining breadcrumbs, which will create a delicious golden crust during baking.
5. Oven baking: Take a baking dish and brush the bottom with a little extra virgin olive oil. Arrange the zucchini close to each other and drizzle a final little drizzle of oil on top.
Bake on the middle rack of a preheated oven in conventional/static mode at 338°F for about 30 minutes. They will be ready when the zucchini are tender and the surface appears nicely golden and crispy.
Storage and variations
Gourmet variation: If you like a stronger flavor, you can add a tablespoon of chopped capers or a few Taggiasca olives to the mixture.
Storage: These zucchini are delicious even the next day! Store them in the fridge and quickly reheat in a convection oven to restore the crispness of the surface.
📸Now it’s your turn!
The tuna-stuffed zucchini are that classic dish that never gets boring, right? They look interesting and taste delightful, perfect for welcoming spring to our tables.
How do you prefer them? Do you like the classic version we prepared today or do you add any secret ingredients like capers or olives? Tell me in the comments—I’m curious to read your variations!
If you remake this recipe, take a photo and tag me on social media: nothing makes me happier than seeing my dishes replicated in your kitchens. And if you have any doubts about the procedure, ask below—I will answer as soon as possible.
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FAQ (Questions & Answers) Tuna-stuffed zucchini
Can I prepare the zucchini in advance?
Absolutely yes! You can assemble them in the morning and store them covered with plastic wrap in the refrigerator, then bake them just before dinner. Alternatively, they are also great prepared the day before and enjoyed at room temperature.
The zucchini stay too watery, what did I do wrong?
The secret is in the resting step: don’t skip salting them and leaving them upside down for 20 minutes. This extracts excess water that would otherwise end up at the bottom of the pan and make the filling soggy.
Can I use the fan (convection) setting of the oven?
Yes, but in that case lower the temperature to 320°F and check after 20–25 minutes. The fan oven tends to dry out faster, so be careful so that the filling remains moist.
Should the tuna be packed in oil or in water?
This recipe was created for tuna packed in oil, which gives more flavor and softness. If you prefer tuna in water, I recommend adding an extra tablespoon of extra virgin olive oil to the mixture so it doesn’t become too dry.
