Tuna Stuffed Zucchini


  • 3 zucchini, ends trimmed
  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 1 egg, beaten
  • 1 cup dry bread crumbs
  • 1 tomato, finely chopped (optional)
  • ¼ onion, grated
  • + 1 more ingredients
    • 2 (6 ounce) cans tuna, drained and flaked

1. 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 the long way, and allow to cool. Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. Set aside the scooped out fl...

View full recipe at SpringPad


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