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Tuna Filled Zucchini

Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 4


  • 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


  • 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.