Stuffed Zucchini with Tuna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 zucchini
- 5 cherry tomato (s)
- 60 g rice, e.. natural and wild rice
- 1 can tomato (s), chunky, with herbs
- 5 olives, green
- 1 teaspoon olive oil
- 2 small cloves garlic
- 1 teaspoon capers
- 1 can tuna, in its own juice
- 1 tablespoon basil, finely chopped
- salt
- pepper
- 2 tablespoon cheese, grated, and / or parmesan
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C, slide the baking sheet into the second bottom rail.
- Cook the rice according to the instructions on the packet.
- Halve the zucchini lengthways and scoop out with a spoon, leaving an edge of about 5 mm everywhere. Put the canned tomatoes in a small baking dish and place the zucchini halves on them with the hollowed-out side facing up and gently press down.
- Cut the garlic into thin slices, chop the olives, quarter the cherry tomatoes and fry them in a pan with all the other ingredients (except the cheese) and the scraped courgette meat. Also add the rice and fry everything until the tomatoes slowly separate from the skin. Season with salt and pepper and pour into the zucchini halves. Simply distribute the leftovers over the entire baking dish, sprinkle with the cheese and bake for about 20 minutes, until the cheese is golden brown and the tomato sauce bubbles.
- Tip:
- Instead of canned tomatoes you can also use fresh tomatoes and season them accordingly.
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