Tuna and Tomato Stuffed Courgettes

    Tuna and Tomato Stuffed Courgettes

    (21)
    55saves
    50min


    22 people made this

    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.

    Ingredients
    Serves: 6 

    • 3 courgettes, ends trimmed
    • 2 (185g) tins tuna, drained and flaked
    • 1/4 onion, finely chopped or grated
    • 1 tomato, finely chopped
    • 110g breadcrumbs
    • 1 egg, beaten
    • 1 pinch salt and freshly ground black pepper
    • 1 tablespoon olive oil

    Method
    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. 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.
    2. Preheat oven to 180 C / Gas 4. Lightly grease a large baking dish.
    3. 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.
    4. Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.
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    Reviews & ratings
    Average global rating:
    (21)

    Reviews in English (20)

    by
    18

    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!  -  04 Nov 2010  (Review from Allrecipes US | Canada)

    by
    13

    I made this for me and my fiancee and we LOVED IT. It was so different but it turned out great.  -  21 Nov 2010  (Review from Allrecipes US | Canada)

    by
    11

    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!  -  15 Oct 2010  (Review from Allrecipes US | Canada)

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