Zucchini Stuffed with Tuna & Olive

 Zucchini Stuffed 

with Tuna & Olive

Ingredients:

• 4 medium-sized zucchini
• 2 cans (5-6 ounces each) canned tuna, drained
• 1/2 cup pitted and sliced black olives
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut off the ends of the zucchini, and then cut them in half lengthwise. Use a spoon to scoop out the center flesh, leaving a hollow zucchini boat. Reserve the scooped-out flesh for later.
   
   
   
3. Place the zucchini halves in a baking dish and brush them with olive oil. Season with a pinch of salt and pepper.
4. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
5. Finely chop the reserved zucchini flesh and add it to the skillet. Cook for about 4-5 minutes until it becomes tender and the moisture has evaporated.
   
   
   
6. In a mixing bowl, combine the cooked zucchini, drained tuna, sliced olives, Parmesan cheese, breadcrumbs, and chopped fresh parsley. Mix everything together until well combined. You can adjust the seasoning with salt and pepper to taste.
7. Fill each zucchini boat with the tuna and olive mixture, pressing it down slightly to pack it in. 
8. Cover the baking dish with aluminum foil and bake in the preheated oven for about 20-25 minutes or until the zucchini is tender.
9. Remove the foil and bake for an additional 10-15 minutes or until the tops are golden brown.
10. Once the stuffed zucchini are cooked, remove them from the oven, let them cool for a few minutes, and then serve.

       

These Zucchini Stuffed with Tuna and Olives make a delicious and satisfying meal. You can also serve them with a side salad or some crusty bread. Enjoy!