Basil Tuna Filled Zucchini

I’m starting to suffer holiday stress. I know this should’t happen before Thanksgiving but  I am experiencing it NOW!!

The main reason is because I have to lose weight. If you follow my blog you know that I have a constant struggle with my weight. After my two pregnancy has been impossible to return to “normal” weight. A few months ago I lose 15 pounds thanks to Amway ~ Bodykey program. After that,  I got sick (kidney stones), traveled several times and lost thrust.

Now, I find myself in the situation that I must lose the weight on 2 months instead of six as I had planned. {sigh}

This recipe of Tuna filled zucchini was  a meal we used to eat in my childhood when my mom was on a diet. I really liked it. It’s full of flavor and color which makes it fun.

It’s quite healthy. If you want to make even healthier reduce the amount of oil and cheese in half.

For me it’s a full meal. When I prepare it I do not need to accompany it with anything else. But, if you want to make it even more satisfying add to the tuna mixture 1 cup cooked quinoa.I know… I kind of have a quinoa obsession!

Since tomorrow I am going to hit the gym hard and eat healthy ( I don’t like the word DIET)… So wish me luck!

5 from 3 votes

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Tuna Filled Zucchini

Prep Time

35 mins

Cook Time

15 mins

Total Time

50 mins

 

Servings: 4

Ingredients

• 4 medium zucchinis ends trimmed
• 3 tablespoons of olive oil
• 1 cup of onion finely chopped
• 1 cup of green pepper cut into small cubes
• 2 oz cans of tuna in water 7
• 1 oz can of diced tomatoes 14.5
• 1 oz can of tomato sauce 8
• 1 tablespoon of dried oregano
• 1/2 cup of fresh basil finely chopped
• 1 teaspoon of dried dill
• 1 small bay leaf
• Sal and pepper to taste
• 1 cup of pecorino cheese grated
• 1 cup of fresh mozzarella cheese

Instructions

1. Place the zucchinis in a large pot filled with water and cook over medium heat for about 5 - 8 minutes or until soft. Remove the zucchini, slice in half the long way, and allow to cool slightly . Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell.
2. In a skillet over medium heat add oil. When the oil is hot, add the onions and peppers, cook for 5 minutes. Add the tuna, diced tomatoes, tomato sauce, spices and bay leaf. Mix well and cook for about 5 minutes. Season with salt and pepper. Cover it, reduce heat to low and simmer for 10 minutes.
3. Preheat oven to 375ºF.
4. Place zucchini shells on a baking sheet. Lightly stuff the zucchini shells with the tuna mixture. Drizzle pecorino and mozzarella cheese over each stuffed zucchini half.
5. Bake for 15 minutes or until cheese is melted and lightly browned.