EASY BAKED STUFFED ZUCCHINI WITH TUNA
Tasty, low calorie meal, full of protein - this easy baked stuffed zucchini with tuna paprika mixture and asparagus is really great for everyone. Whether you are an athlete, a fan ...
Provided by Lucia Wagner
Categories Dinner and Lunch
Time 30m
Yield 1 servings
Number Of Ingredients 12
Steps:
- Rinse zucchini, chop off the stem and cut in half lengthwise.
- Using a spoon, scoop out the inside of zucchini. It can be used for other recipes.
- Place the zucchini boats in a baking dish or a baking tray.
- In a bowl, mix together tuna drained of juice with pepper, salt, yogurt, mustard, finely chopped onion and crushed garlic clove. You can also add in smoked tofu.
- Combine the ingredients together thoroughly and divide the mixture into prepared zucchini boats.
- Place rinsed asparagus on the top and sprinkle with cheese.
- Bake for about 20 minutes at 205 degrees Celsius (400 degrees Fahrenheit).
- The resulting zucchini should be baked until soft and it shouldn't fall apart.
Nutrition Facts : Calories 220 kcal, Carbohydrate 7 g, Fat 2 g, Protein 43 g, Fiber 2 g
TUNA-STUFFED ZUCCHINI
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
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
EASY STUFFED ZUCCHINI
Fresh out of the oven...zucchini packed full of meat, sauce and cheese makes a delicious dish!
Provided by cookkassi
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
- Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 30.9 g, Cholesterol 63.4 mg, Fat 20.1 g, Fiber 5.1 g, Protein 25.2 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 12.6 g
DROP DEAD DELICIOUS STUFFED ZUCCHINI
My mother-in-law is famous for her stuffed zucchini, and now I have the pleasure to share the recipe with all of you.
Provided by canarygirl
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash zucchini, and put in a pot of cold water (do not remove ends).
- Bring to a boil and cook until tender, about 10-15 minutes, maybe a little longer depending on the size of your zucchini.
- Meanwhile, heat olive oil in a fairly large skillet.
- Saute garlic first, then add onions, green pepper, thyme, and oregano.
- When the veggies begin to soften, add ground meat (or whatever you are using), season with salt and pepper, and brown until cooked through.
- Drain off any excess grease.
- Set aside to cool slightly.
- When the zucchini have cooked through, remove from water, and allow to cool enough to handle.
- Slice cooled zucchini lengthwise, and scoop out center, leaving a little veggie flesh to form a"boat.
- "Mix ground meat mixture with the red peppers, and the scooped out zucchini (chopped), and the egg.
- Fill the zucchini boats with the mixture, and top each with a slice of cheese.
- Bake in a 375ºF oven for 20-30 minutes, until heated through, and cheese begins to bubble and brown.
- Serve hot.
- Note: If making this dish with tuna or fish, I like to add a little mayo or garlic mayo, and substitute the raw egg for a hard boiled and chopped one.
TUNA-STUFFED ZUCCHINI
Make and share this Tuna-Stuffed Zucchini recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place a rack in the center of oven; preheat to 425°; oil a baking pan just large enough to hold the zucchini halves in a single layer.
- Sprinkle the bread with the milk and let soak until softened.
- Scrub the zucchini with a brush under cold running water; trim off the ends.
- Cut the zucchini in half lengthwise; with a small spoon, scoop out the pulp, leaving a 1/4-inch shell, and set the pulp aside.
- Arrange the zucchini shells cut-side up in the prepared pan; chop the zucchini pulp and place in a bowl.
- Drain the tuna, reserving the oil; mash the tuna in a big bowl; squeeze out the bread and add it to the tuna along with the chopped zucchini pulp, 1/4 cup cheese, garlic, parsley, nutmeg, and salt/pepper to taste; mix well; stir in the egg.
- Spoon the mixture into the zucchini shells; arrange the zucchini in the baking pan.
- Drizzle with a little reserved tuna oil.
- Sprinkle with the remaining cheese; pour 1/2 cup water around the zucchini.
- Bake 30-40 minutes or until the zucchini are browned and tender when pierced with a knife.
- Serve warm or at room temperature.
Nutrition Facts : Calories 128.3, Fat 4.9, SaturatedFat 2.1, Cholesterol 53.4, Sodium 169.9, Carbohydrate 8.7, Fiber 1.5, Sugar 2.2, Protein 12.8
EASY STUFFED ZUCCHINI
I love this recipe - it's so great - even my 8 month old son ate this! I just peeled some of the skin off the zucchini and he loved it all - even the filling! Very yummy. You can use any cheese for the top - I use what I have on hand - you can easily cut this recipe in half - I have - enjoy!
Provided by wild_flower98
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Slice zucchini in half - lengthwise.
- Scoop out the seeded centre and discard.
- Scoop out more of the centre of the zucchini and place aside in a bowl.
- Place shells cut side down in a lightly oiled shallow baking dish. Add some water. Cover with foil and bake at 350°F until tender (depending on size 15 min).
- Place onions, garlic and sausage meat in frying pan until cooked.
- Add scooped out centre of zucchini (chopped), sauce, seasonings.
- Simmer about 10 minutes. Remove from heat. Stir in bread crumbs.
- Take zucchini - drain water and fill with sausage mix.
- Sprinkle with cheese - broil until cheese melts.
Nutrition Facts : Calories 482, Fat 34.1, SaturatedFat 12, Cholesterol 92.8, Sodium 1331.3, Carbohydrate 20.6, Fiber 3, Sugar 7.5, Protein 23.7
STUFFED BAKED ZUCCHINI
A great low calorie/low fat recipe. I created this recipe by significantly modifying Tish's stuffed zucchini recipe (#17260) to create a much healthier version. This is a fun recipe because you can add many different ingredients and still get great results! I've added corn, prosciutto....the possibilities are endless!
Provided by Wind in the Canyon
Categories Low Protein
Time 55m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Boil Zucchini for 10 minutes.
- Remove from water, cool, cut in half length wise and scoop out pulp. Chop pulp and set aside.
- Saute garlic, tomato, and onion in oil until onion is soft.
- Add breadcrumbs and pulp and continue to saute for additional 2 - 3 minutes.
- Add mixture to zucchini shells and bake on top rack of 350 degree oven for 20 minutes.
- Sprinkle with parmesan cheese and bake for an additional 5 minutes on top rack, or until cheese is melted and stuffing is slightly brown.
Nutrition Facts : Calories 69.4, Fat 2.3, SaturatedFat 0.7, Cholesterol 1.9, Sodium 174.4, Carbohydrate 9.9, Fiber 1.7, Sugar 2.8, Protein 3.2
BAKED STUFFED ZUCCHINI
A great side from Light and Tasty Magazine. One serving (1 stuffed zucchini half) equals 135 calories
Provided by seesko
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside. In a nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.
- Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes; drain. Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 inches from the heat for 3-4 minutes or until lightly browned.
More about "easy baked stuffed zucchini with tuna food"
TUNA STUFFED ZUCCHINI BOATS RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
Ratings 4Calories 396 per servingCategory Main Dish
- Cut zucchini in half, hollow out then again cut in half lengthwise, chop up 3/4 cup of the zucchini pulp and set aside.
- In a medium bowl add pulp, tuna, bread crumbs, mozzarella, egg (slightly beaten), parmesan cheese, olive oil and salt, mix together.
- Line a large cookie sheet with waxed paper. Fill the zucchini boats with the filling and place on the waxed lined cookie sheet. Drizzle with a little olive oil (approximately 1 tablespoon (13 grams)) and bake in pre-heated oven for about 30 minutes. Serve immediately. Enjoy!
HOW TO MAKE TUNA MELT STUFFED ZUCCHINI - DELISH
From delish.com
5/5 (1)Total Time 45 minsAvailability In stock
- Remove from oven and set aside. Meanwhile, in a medium bowl, combine tuna, celery, red onion, mayonnaise, dill, relish, Dijon, and lemon juice.
TUNA AND VEGGIE STUFFED ZUCCHINI BOATS | THE BLOND COOK
From theblondcook.com
TUNA STUFFED ZUCCHINI BOATS - COOKING MY DREAMS
From cookingmydreams.com
ZUCCHINI STUFFED WITH TUNA RECIPE - COOK.ME RECIPES
From cook.me
MEDITERRANEAN TUNA SALAD STUFFED ZUCCHINI
From whitneybond.com
ITALIAN SAUSAGE STUFFED MUSHROOMS - RECIPES FROM ITALY
From recipesfromitaly.com
TUNA STUFFED ZUCCHINI - RECIPE - COOKS.COM
From cooks.com
ZUCCHINI STUFFED WITH TUNA | HEALTHY BAKED FISH RECIPES, SEAFOOD ...
From pinterest.com
STUFFED ZUCCHINIS WITH TUNA RECIPE 2022 EASY RECIPE TOP
From easyrecipe.top
COLD TUNA - STUFFED ZUCCHINI - RECIPE - COOKS.COM
From cooks.com
KETO TUNA STUFFED ZUCCHINI - RULED ME
From ruled.me
EASY BAKED STUFFED ZUCCHINI WITH TUNA | RECIPE | BAKED STUFFED …
From pinterest.com
25 EASY BAKED HADDOCK RECIPES I CAN’T RESIST – HAPPY MUNCHER
From happymuncher.com
14 EASY GROUND BEEF RECIPES FOR DINNER
From 2sistersrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love