Tuna Stuffed Zucchini Recipes

Steps:

• Place a rack in the center of oven; preheat to 425°; oil a baking pan just large enough to hold the zucchini halves in a single layer.
• Sprinkle the bread with the milk and let soak until softened.
• Scrub the zucchini with a brush under cold running water; trim off the ends.
• Cut the zucchini in half lengthwise; with a small spoon, scoop out the pulp, leaving a 1/4-inch shell, and set the pulp aside.
• Arrange the zucchini shells cut-side up in the prepared pan; chop the zucchini pulp and place in a bowl.
• Drain the tuna, reserving the oil; mash the tuna in a big bowl; squeeze out the bread and add it to the tuna along with the chopped zucchini pulp, 1/4 cup cheese, garlic, parsley, nutmeg, and salt/pepper to taste; mix well; stir in the egg.
• Spoon the mixture into the zucchini shells; arrange the zucchini in the baking pan.
• Drizzle with a little reserved tuna oil.
• Sprinkle with the remaining cheese; pour 1/2 cup water around the zucchini.
• Bake 30-40 minutes or until the zucchini are browned and tender when pierced with a knife.
• Serve warm or at room temperature.

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat., Add tuna, 1/2 cup bread crumbs, zucchini, eggs, parsley, lemon juice, salt and pepper to onion mixture; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties; coat with remaining bread crumbs. , In a large skillet, heat oil over medium heat. Add patties; cook 3 minutes on each side or until golden brown and heated through.