Tuna-Stuffed Zucchini Boats
Spice up your Tuna-Stuffed Zucchini Boats!
4 large zucchini
10 cherry tomatoes, cut in half
¼ cup olive oil, divided use
1 yellow onion, finely chopped
4 garlic cloves, minced
¾ cup tinned tomatoes (are these edits correct?)
1 can (5 oz.) tuna, drained, flaked
2 green onions, sliced
1 hard-cooked egg, finely chopped
2 Tbsp. sour cream
8 mini mozzarella cheese balls, shredded
½ cup grated Parmesan cheese
1 tsp. salt
2-½ Tbsp. Fish Allrounder, divided use
Preheat the oven to 400°F.
Cut zucchini lengthwise in half, then use a spoon to scrape out the insides of the shells. Chop the removed zucchini pulp. Reserve the zucchini shells and the chopped zucchini for later use.
Spoon cherry tomato halves into a small bowl. Add 1 Tbsp. of the oil and ½ Tbsp. of Fish Allrounder; mix lightly. Set aside.
Heat the remaining 3 Tbsp. olive oil in a large skillet over medium heat. Add the yellow onions and garlic, cook for 5 minutes and stir frequently. Add the reserved chopped zucchini, cook and stir for 4 minutes or until all the moisture is cooked off. Season with the salt.
Stir in the canned tomatoes; simmer over medium-low heat for 5 minutes or until heated through, stirring occasionally.
Add the tuna, green onions and chopped egg and stir. Remove the skillet from the heat. Add the sour cream and the remaining 2 Tbsp. Fish Allrounder and mix well.
Place the zucchini shells, cut sides up, in a single layer in a shallow baking dish. Fill with the tuna mixture, then top with the Parmesan cheese, mozzarella cheese and cherry tomatoes.
Bake for 20 minutes or until heated through.
Tip: Serve with hot cooked rice or potato wedges.
- Serving Size
- 1 serving
- per serving
- 8.9 grams
- 23.1 grams
- 24 grams