Stuffed Zucchini with Tuna

A simple recipe for stuffed zucchini!

Stuffed courgettes with tuna make a tasty low-carb main course. We have a completely new recipe for those who don't like the goat cheese in the original stuffed zucchini recipe! In this recipe, I stuffed the courgettes with tuna, onion, red pepper, garlic, and Parmesan cheese.

This stuffed zucchini recipe is simple to prepare and can be served as a main course for dinner or lunch. I hope you enjoy it! If you have any questions or comments about the recipe, please leave them at the bottom of the page!

Ingredients

2 zucchini (medium)

1 medium onion

1 red bell pepper, chopped

150 g oil-packed canned tuna

1 garlic clove, crushed

70 g Parmesan cheese, grated

Method of preparation

Preheat the oven to 180°F. Cut the two zucchini in half and hollow out the centers with a spoon. The pulp is unnecessary and can be reused in another recipe.
Then, on a cutting board, cut the bell pepper, onion, and garlic into small pieces. Drain a large portion of the oil from the tuna can. Then, in a medium bowl, place the tuna. Mix in the chopped vegetables thoroughly.

Distribute the tuna mixture among the four hollowed-out courgettes and top with parmesan cheese, salt, and pepper. Preheat the oven to 150°F and bake the zucchini for 15 minutes. Have a delicious meal!

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