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Ingredients
6
Original recipe yields 6 servings
Directions
Nutrition Facts
Per Serving:
193 calories; protein 19.4g; carbohydrates 18.2g; fat 4.7g; cholesterol 48mg; sodium 209.1mg. Full Nutrition
Most helpful positive review
Tried making it with 1 large zucchini. To anyone that does that in the future...skin the zucchini before stuffing and baking it!:) Once the skin was off it was delicious! Read More
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(18) Most helpful critical review
Meh. The whole thing sounded bland so in addition to the optional tomato I added 1 big clove garlic a few dashes each of parsley marjoram and Tabasco. I pulsed everything in the food processor to make it easier and it turned out fine. Rather than drizzling with olive oil I sprinkled the tops with panko before baking. I also sprinkled on a little grated parmesan during the last 10 minutes. It STILL wasn't very flavorful and the whole thing had a funny metallic taste to it despite using a good brand of tuna. I won't be making it again. Read More
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(4) Reviews: Most Helpful
Tried making it with 1 large zucchini. To anyone that does that in the future...skin the zucchini before stuffing and baking it!:) Once the skin was off it was delicious! Read More
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(18) 
I made this for me and my fiancee and we LOVED IT. It was so different but it turned out great. Read More
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(13) This was pretty tasty & easy. I pureed the zucchini flesh in a food processor -- easier than mashing I think. Also, I used quinoa instead of flour, then added a little almond flour because the filling seemed too thin. The texture was great. Great way to use zucchini as a main dish. It was a little bland- I think I undersalted it. Improved with more salt & a little hot sauce on the side! Read More
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(12) Advertisement
Was Surprisingly quick and easy baking took the longest and i has it all cleaned up before i even put it in. And Tuna and zuchini definatly tasted alot better than i thought it would woohoo! Read More
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(8) Meh. The whole thing sounded bland so in addition to the optional tomato I added 1 big clove garlic a few dashes each of parsley marjoram and Tabasco. I pulsed everything in the food processor to make it easier and it turned out fine. Rather than drizzling with olive oil I sprinkled the tops with panko before baking. I also sprinkled on a little grated parmesan during the last 10 minutes. It STILL wasn't very flavorful and the whole thing had a funny metallic taste to it despite using a good brand of tuna. I won't be making it again. Read More
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(4) 
We liked this -- quick and easy with a "comfort food" feel. I added 1 tsp chili powder for flavor. Read More
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(3) Advertisement
This was both healthy and filling but as others had said lacked any substantial flavor. I added plenty of salt and pepper topped it with panko and Parmesan even then my wife said this recipe was not a keeper. Tuna is generally bland to start with so adding additional flavor is difficult. I previously did a similar recipe zucchini with the spicy Italian sausage which was a hit and I would use that one if given a choice. Read More
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(1) These were so great! I grew up eating tuna as a kid so finding new ways to use it other than the good ol' tuna sandwich is always helpful. These were very easy to make and very tasty not to mention a healthier twist to dinner. Read More
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