Tuna Stuffed Zucchini Recipes
TUNA AND RICE STUFFED ZUCCHINI ( WITH EXTRA SOUP RECIPE )
This recipe is so delicious, even when served cold. Gluten free and wheat free. you can use some grated cheddar instead of the tofu cheese.
Provided by Wild Thyme Flour
Categories Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- preheat oven to 200°C.
- cut the stalk fron the zucchini, then slice the top so that it is wide enough to be stuffed.
- using a melon baller scoop out the flesh and put in a small pot together with the sliced tops, carrot, 1 cup water and roughly chopped onion. Simmer about 30 minutes or until the carrots are tender. when cooled blend until smooth.
- Mix the tuna, cooked rice, egg, capers, tomato,onions, anchovies and olives with a fork until mixed ( do not use a processor).
- Fill the zucchini with the mixture but do not over fill. Place pieces of cheese on top, then drizzle with olive oil. sprinkle some oregano and season.
- place in an ovenproof dish.
- At this point you may throw in some quartered, medium sized potato and some extra sliced onions to the dish and they will cook at the same time.
- Cover in foil and bake for 30 minutes, then remove the foil and bake for another 30 minutes or until potatoes are done.
Nutrition Facts : Calories 409.7, Fat 10.2, SaturatedFat 1.9, Cholesterol 62.2, Sodium 706.5, Carbohydrate 58.7, Fiber 7.4, Sugar 9.4, Protein 23.4
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- Wash the zucchini and remove the top with a sharp knife. Use a spoon to scrape out the pulp into a bowl. For this recipe, we are going to use only half of the zucchini pulp. The rest can be added to a pasta sauce or a vegetable soup, along with the zucchini tops.
- Finely chop half of the zucchini pulp. Add two tablespoons of extra virgin olive oil, a whole clove of garlic, the chopped pulp, and a pinch of salt to a pan over medium-low heat. Sauté for about 10 minutes. At first the zucchini will release some water, then it will cook down into a soft and tasty mush.
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