Tuna-Stuffed Zucchini

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“In '1,000 Italian Recipes' by Michele Scicolone. Zucchini al Tonno”
1hr 40mins

Ingredients Nutrition


  1. Place a rack in the center of oven; preheat to 425°; 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.

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