About this recipe:A great way to use up courgettes or marrows. You will probably already havemost of the ingredients in your cupboards. Tuna goes surprisingly well with courgettes and the topping becomes lovely and crispy as it bakes.
3 courgettes, ends trimmed
2 (185g) tins tuna, drained and flaked
1/4 onion, finely chopped or grated
1 tomato, finely chopped
1 egg, beaten
1 pinch salt and freshly ground black pepper
1 tablespoon olive oil
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Method Prep:25min › Cook:25min › Ready in:50min
Fill a large pot with salted water, place the courgettes into the pot, and boil over medium heat for about 5 minutes to soften. Remove the courgettes, slice in half the long way, and allow to cool. Scoop out the flesh from the courgette halves, leaving a 1cm shell. Set aside the scooped out flesh in a bowl.
Preheat oven to 180 C / Gas 4. Lightly grease a large baking dish.
Place the courgette flesh into a bowl, and mash well. Mix in the tuna, onion, tomato, breadcrumbs, egg, salt and black pepper. Lightly stuff the courgette shells with the tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed courgette half.
Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.