Easy Zucchini Boats with Tuna

Ingredients

• 4 medium Zucchini (halved lengthwise, seeds scooped out)
• 1 can (5 oz) Canned Tuna in Water (drained)
• 0.5 cup Feta Cheese (crumbled)
• 0.25 cup Parmesan Cheese (freshly grated)
• 2 stalks Spring Onions (thinly sliced, green and white parts)
• 0.25 cup Kalamata Olives (pitted and sliced)
• 0.33 cup Breadcrumbs (plain or seasoned)
• 2 tablespoons Olive Oil (extra‑virgin)
• 1 teaspoon Dried Oregano
• 0.5 teaspoon Black Pepper (freshly ground)
• to taste Salt

Instructions

1. Prepare the Zucchini Boats

   Trim the ends off each zucchini, slice them lengthwise, and scoop out the seeds with a spoon, leaving a ¼‑inch wall. Place the scooped zucchini on paper towels and gently press to release excess water.

   Time: PT5M

2. Make the Filling

   In a mixing bowl combine drained tuna, crumbled feta, grated parmesan, sliced spring onions, sliced olives, breadcrumbs, olive oil, oregano, black pepper, and a pinch of salt. Mix until everything is evenly incorporated.

   Time: PT10M

3. Stuff the Zucchini

   Spoon the filling into each zucchini half, pressing gently to pack it in. Level the tops so the filling is slightly below the rim.

   Time: PT5M

4. Bake Until Golden

   Arrange the stuffed zucchini on a parchment‑lined baking sheet. Bake in a pre‑heated oven at 400°F (200°C) for about 20 minutes, or until the tops are golden and the zucchini are tender.

   Time: PT20M

   Temperature: 400°F

5. Cool and Serve

   Remove from oven, let cool 2‑3 minutes, then serve warm or at room temperature. Store leftovers as directed.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

12g

Fat

12g

Fiber

3g