![close up view of Tuna-Stuffed Zucchini on a glass platter](https://cdn.statically.io/img/www.allrecipes.com/thmb/ys-1atKpYQWeelufbkf8fHN217Y=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2371489-tuna-stuffed-zucchini-emilypaul613-4x3-1-9708e60a0f18407e8b0e4689041dd3c5.jpg)
Ingredients
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3 zucchini, ends trimmed
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4 (3 ounce) cans tuna, drained and flaked
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¼ onion, grated
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1 tomato, finely chopped (Optional)
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1 cup dry bread crumbs
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1 egg, beaten
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salt and ground black pepper to taste
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1 tablespoon olive oil
Directions
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Fill a large pot with salted water, place zucchini into the pot, and boil over medium heat for about 5 minutes to soften. Remove zucchini, slice in half lengthwise, and allow to cool.
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
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Scoop out flesh from zucchini halves, leaving a 1/2-inch shell. Set aside scooped-out flesh in a bowl.
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Place zucchini flesh into a bowl and mash well. Mix in tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Lightly stuff zucchini shells with tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half.
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Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.
Nutrition Facts (per serving)
193 | Calories |
5g | Fat |
18g | Carbs |
19g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 193 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 5% |
Cholesterol 48mg | 16% |
Sodium 209mg | 9% |
Total Carbohydrate 18g | 7% |
Dietary Fiber 2g | 8% |
Total Sugars 4g | |
Protein 19g | 39% |
Vitamin C 21mg | 23% |
Calcium 63mg | 5% |
Iron 2mg | 13% |
Potassium 510mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.