Tuna zucchini boats

Tuna stuffed zucchini boats served on a blue plate with pea shoots as decoration.

Baked zucchini boats stuffed with tuna and feta cheese. Healthy, nutritious and full of flavour.

Course Main Course

Cuisine Italian

Keyword stuffed vegetable, stuffed zucchini, zucchini boats

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings people

Calories 333kcal

Author Eva | Electric Blue Food

Ingredients

2 zucchini
100 g canned tuna (drained)
40 g breadcrumbs (divided)
2 small shallots
1 egg
50 g feta
1 tbsp olive oil
salt & pepper to taste

Metric - US Customary

Instructions

Halve the zucchini lengthways and carve out the pulp with a spoon or scoop. Sprinkle carved zucchini halves with salt and set aside.
Warm the oil in a frying pan, mince the shallots and add to the pan. Meanwhile, mince the zucchini pulp and add to softened onion. Sauté for 4-5 minutes, then remove from the heat.
Drain the tuna and crush it with a fork. Crumble the feta and add it to the tuna. Combine onion and zucchini pulp mixture and give a stir. Crack in the egg and stir to combine. Lastly, stir in 30 g of breadcrumbs, saving 10 g aside. Taste test and add salt if needed.
Divide mixture between the 4 zucchini halves, then sprinkle the top with remaining breadcrumbs and black pepper. Bake at 200°C (392°F) for 20 minutes. Serve warm.

Notes

You can either use tuna in oil or in brine. I tend to prefer tuna in oil, as I find it more flavourful. Regardless, properly drain the tuna before adding it to the stuffing mixture.

Nutritional information is just an estimate based on a suggested serving size.

Nutrition