Zucchini with Tuna and Wild Rice Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 50 g rice, (wild rice)
- 3 zucchini, (total approx. 600g)
- 1 can tuna in sunflower oil (55g)
- 1 small onion (s)
- 0.5 ½ bunch parsley
- 1 dl vegetable stock (homemade or instant)
- 50 g cheese, rated sbrinz (or other spicy cheese)
- some salt and pepper
- some paprika powder
Print Recipe
Pin Recipe Instructions
- Cook rice in boiling salted water for about 20 minutes.
- In the meantime, cut the zucchini in half lengthways, hollow out to about 1cm with a spoon or ball cutter and lightly salt. Roughly chop the hollowed out and place in a bowl.
- Drain the rice and mix with the hollowed out.
- Drain the tuna except for about 1 tablespoon of oil, tear apart and mix in as well. Finely chop the onion and parsley, add and season with salt, pepper and paprika powder.
- Place the zucchini halves in an ovenproof dish (approx. 1.5 liters) and fill with the tuna and rice filling. Pour the stock into the mold and sprinkle the grated cheese over the zucchini. Cover the tin with aluminum foil and bake it for about 15 minutes in the middle of the oven preheated to 200 ° C. Then remove the foil and bake for approx. 20 minutes.
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