Tuna And Rice Stuffed Zucchini With Extra Soup Recipes

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TUNA-STUFFED ZUCCHINI



Tuna-Stuffed Zucchini image

Easy and fairly quick to make. Tuna and zucchini go great together!

Provided by G.R.

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 50m

Yield 6

Number Of Ingredients 8

3 zucchini, ends trimmed
4 (3 ounce) cans tuna, drained and flaked
¼ onion, grated
1 tomato, finely chopped
1 cup dry bread crumbs
1 egg, beaten
salt and ground black pepper to taste
1 tablespoon olive oil

Steps:

  • Fill a large pot with salted water, place the zucchini into the pot, and boil over medium heat for about 5 minutes to soften. Remove the zucchini, slice in half lengthwise, and allow to cool.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. Set aside the scooped out flesh in a bowl.
  • Place the zucchini flesh into a bowl and mash well. Mix in the tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Lightly stuff the zucchini shells with the tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half.
  • Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 192.5 calories, Carbohydrate 18.2 g, Cholesterol 48 mg, Fat 4.7 g, Fiber 2.3 g, Protein 19.4 g, SaturatedFat 1 g, Sodium 209.1 mg, Sugar 3.9 g

TUNA AND RICE STUFFED ZUCCHINI ( WITH EXTRA SOUP RECIPE )



Tuna and Rice Stuffed Zucchini ( With Extra Soup Recipe ) image

This recipe is so delicious, even when served cold. Gluten free and wheat free. you can use some grated cheddar instead of the tofu cheese.

Provided by Wild Thyme Flour

Categories     Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 18

8 zucchini (round type)
6 ounces tuna in vegetable oil
6 black olives, stoned and choped fine
1/2 small onion, chopped fine
1 tomatoes, chopped fine
1 tablespoon capers, chopped
1 tablespoon parsley, chopped
2 anchovies packed in oil, chopped fine
1 cup cooked arborio rice
1 egg
salt and pepper
1 tablespoon olive oil
2 slices soy cheddar cheese (cheddar flavour)
1 teaspoon dry oregano
1 carrot, chopped small
1/2 onion, rough chop
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • preheat oven to 200°C.
  • cut the stalk fron the zucchini, then slice the top so that it is wide enough to be stuffed.
  • using a melon baller scoop out the flesh and put in a small pot together with the sliced tops, carrot, 1 cup water and roughly chopped onion. Simmer about 30 minutes or until the carrots are tender. when cooled blend until smooth.
  • Mix the tuna, cooked rice, egg, capers, tomato,onions, anchovies and olives with a fork until mixed ( do not use a processor).
  • Fill the zucchini with the mixture but do not over fill. Place pieces of cheese on top, then drizzle with olive oil. sprinkle some oregano and season.
  • place in an ovenproof dish.
  • At this point you may throw in some quartered, medium sized potato and some extra sliced onions to the dish and they will cook at the same time.
  • Cover in foil and bake for 30 minutes, then remove the foil and bake for another 30 minutes or until potatoes are done.

Nutrition Facts : Calories 409.7, Fat 10.2, SaturatedFat 1.9, Cholesterol 62.2, Sodium 706.5, Carbohydrate 58.7, Fiber 7.4, Sugar 9.4, Protein 23.4

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