Tuna-Stuffed Zucchini Boats
Ingredients
-
3 zucchini, ends trimmed
-
4 (3 ounce) cans tuna, drained and flaked
-
¼ onion, grated
-
1 tomato, finely chopped (Optional)
-
1 cup dry bread crumbs
-
1 egg, beaten
-
salt and ground black pepper to taste
-
1 tablespoon olive oil
Instructions
-
Bring a large pot of salted water to a boil, then add zucchini and cook for about 5 minutes until tender. Remove zucchini, slice lengthwise, and allow to cool.
-
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish lightly.
-
Carefully scoop out the flesh of the zucchini halves, leaving a 1/2-inch thick shell. Set the scooped-out flesh aside in a bowl.
-
In a bowl, mash the zucchini flesh and combine it with tuna, onion, tomato, breadcrumbs, egg, salt, and pepper. Stuff the zucchini shells with this tuna mixture. Drizzle a small amount of olive oil (about 1/2 teaspoon) over each stuffed half.
-
Bake in the preheated oven for 20-25 minutes, or until the tops are golden and slightly crisp.
Nutritional Breakdown (per serving)
| 193 | Calories |
| 5g | Fat |
| 18g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| 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.
Evaluation :
5/5