Tuna-Stuffed Zucchini

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“In '1,000 Italian Recipes' by Michele Scicolone. Zucchini al Tonno”
READY IN:
1hr 40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: