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
TUNA ZUCCHINI CAKES
Here's a great combination of seafood and garden vegetables. Friends tell me that they like that it's so colorful and pretty, not to mention so wonderful to eat! -Billie Blanton, Kingsport, Tennessee
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat., Add tuna, 1/2 cup bread crumbs, zucchini, eggs, parsley, lemon juice, salt and pepper to onion mixture; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties; coat with remaining bread crumbs. , In a large skillet, heat oil over medium heat. Add patties; cook 3 minutes on each side or until golden brown and heated through.
Nutrition Facts : Calories 400 calories, Fat 19g fat (5g saturated fat), Cholesterol 170mg cholesterol, Sodium 1261mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
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.
ZUCCHINI BLOSSOMS STUFFED WITH TUNA
Provided by Craig Claiborne
Categories appetizer
Time 25m
Yield 12 blossoms or 6 servings
Number Of Ingredients 10
Steps:
- Drain tuna and put into container of food processor or electric blender. Add yogurt, horseradish and mayonnaise and blend to fine paste.
- Open zucchini blossoms (make sure yours have not been sprayed with insecticide) and fill with paste. Tie ends of petals at top as if tying a bandana.
- Beat egg yolk until light and golden.
- Beat whites until moderately stiff. Fold into yolk along with beer.
- Dredge stuffed blossoms in flour, then dip to coat well with batter.
- Heat oil to depth of 1/2 inch in heavy skillet. Add batter-coated blossoms a few at a time. When batter has set on bottom carefully turn blossoms and cook until nicely brown all over.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 244 milligrams, Sugar 2 grams, TransFat 0 grams
TUNA AND RICE STUFFED ZUCCHINI ( WITH EXTRA SOUP RECIPE )
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
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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4/5 (1)Total Time 1 hrCategory Main DishCalories 213 per serving
- 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!
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5/5 (1)Total Time 35 minsCategory Main CourseCalories 212 per serving
- Cut the zucchini in half lengthwise, then scoop out the flesh with a teaspoon or a tablespoon, depending on the zucchini size. Leave the shell at least 6-7 mm (1/4") thick, even more, if it's a very large zucchini. Keep about 1/3 of the zucchini flesh aside.
- Sprinkle the zucchini shell with salt and place it cut side down on a paper towel for a few minutes to remove the excess water.
- Meanwhile, prepare the stuffing. In a bowl, mix the canned tuna with the 1/3 of zucchini flesh you set aside, chopped finely.
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