I’m starting to suffer holiday stress. I know this shouldn’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 lost 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 an even healthier recipe 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!
Tuna Filled Zucchini
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
- 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.
- 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.
- Preheat oven to 375ºF.
- 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.
- Bake for 15 minutes or until cheese is melted and lightly browned.
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Me encantan las dos cosas, atun, y calabazin, asi que me pondre juiciosa a elaborar la receta.
Se ve provocativo. Muy bonita presentacion. Gracias por compartirla!
Oh, yum! Looks amazing. I always have tuna in the pantry & our farm is running over with zucchini. I will have to try this.
I can’t believe how good that looks! I couldn’t eat the tuna, but even without it, it sounds wonderful!
Liz… you can use shredded chicken instead of tuna!! Equally delicious =)
This sounds really great and I’m always looking for more recipes that include zucchini. Thanks for sharing.
That looks heavenly! Now, if I could just figure out how to get the kids to like zucchini! It is a huge favorite of mine, though…looks delicious!
I love the use of the zucchini! I always try to find creative ways to use it since it’s a hard vegetable to get my family to eat but they love tuna so I will have to try this with them. Thanks for sharing!