Tuna and Cheese Stuffed Zucchini

Tuna and cheese stuffed zucchini is a simple summer recipe that turns fresh zucchini into a complete, savory dish.

The filling is quick to mix and bakes until the cheese is golden.

Serve it with salad, rice, or crusty bread for an easy meal.

Ingredients for 4 servings

• 4 medium zucchini, about 800 g
• 2 cans tuna in water or olive oil, drained, about 240 g
• 120 g grated cheese
• 1 small tomato, diced
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 2 tablespoons chopped parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Prepare the zucchini

Preheat the oven to 190°C. Cut the zucchini in half lengthwise and scoop out the center with a spoon. Chop the removed flesh.

Make the filling

Heat olive oil in a pan. Cook onion, garlic, and chopped zucchini flesh for 5 minutes. Mix with tuna, tomato, parsley, oregano, salt, pepper, and half the cheese.

Bake until golden

Fill the zucchini boats and place them in a baking dish. Sprinkle with the remaining cheese. Bake for 25 to 30 minutes, until the zucchini is tender and the top is golden.

Conclusion

These stuffed zucchini are simple, filling, and ideal for summer. Drain the tuna well and bake until the zucchini is tender but still holds its shape.