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Festive table
Stuffed zucchini boats with tuna

Stuffed Zucchini Boats with Tuna

An inexpensive, appetizing dish loaded with protein and vitamins! This is a fairly quick recipe for a warm appetizer of baked zucchini with canned tuna — it's sure to win people over with its wonderful flavor.

Siberian cooks

Recipe author

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Composition / ingredients

Servings:

Young zucchini

Onion

0.5

Garlic

Canned tuna

100

Egg

Bread

Vegetable oil

Ground mixed peppercorns

Basil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 3 g

Fats 25 % 3 g

Carbohydrates 50 % 6 g

64 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 55 min

Step 1:

Want to make a delicious warm appetizer of baked zucchini with tuna, quickly and simply? Start by gathering the ingredients and spices for this appetizing, tender oven-baked dish.
Step 2:

Cut four young zucchini into serving-size sections. Working in two batches, drop them into a pot of boiling water on the stove and blanch for 3–4 minutes, then transfer to a large plate.
Step 3:

One by one, scoop out the centers of all the blanched zucchini pieces to make little boats.
Step 4:

Set a skillet over the burner, pour in 1–2 tablespoons of vegetable oil, and add half an onion, finely chopped. Stir now and then and sauté it over high heat.
Step 5:

Cut the scooped-out zucchini centers into a fairly small dice.
Step 6:

Add the diced zucchini to the skillet with the onion, then stir occasionally and sauté over high heat.
Step 7:

Crack one egg into a deep bowl, add a little salt to taste, and beat thoroughly.
Step 8:

Add 100 g of canned tuna to the bowl with the beaten egg.
Step 9:

Add 50 g of small pieces of whole-wheat bread and basil to taste, then mix everything together well.
Step 10:

Press one garlic clove into the skillet with the zucchini, then season with salt and a blend of black and red pepper to taste. Stir, sauté for another 2 minutes, and let the mixture cool a bit.
Step 11:

Add the sautéed, slightly cooled zucchini to the bowl with the tuna and mix everything together well.
Step 12:

Fill the zucchini boats with the filling and set them on a baking sheet greased with 1–2 tablespoons of vegetable oil, then place the sheet in an oven preheated to 350°F (180°C).
Step 13:

Bake the zucchini with tuna for 5–7 minutes, then take the pan out of the oven and arrange the appetizer on serving plates.
Step 14:

Cooking together, cooking simply, cooking the tastiest meals from everyday ingredients at home — that's what our recipes are all about. Enjoy!

Here's a quick and fairly simple recipe for a warm appetizer of baked zucchini with canned tuna. This appetizing, budget-friendly dish — boat-shaped zucchini baked in a standard oven and filled with zucchini flesh and tuna — adds protein, vitamins, and trace minerals to your meal, and it's nice enough for a festive table too. Enjoy!