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🍽️ Zucchini boats stuffed with rice and tuna

426 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the zucchini thoroughly under running water.
  2. 2. Cut off the hard ends on both sides of the zucchini.
  3. 3. Slice the zucchini in half lengthwise.
  4. 4. Scoop out the inside of the zucchini halves with a spoon.
  5. 5. Dice the removed zucchini flesh into small pieces.
  6. 6. Cook the rice according to the instructions on the package.
  7. 7. Dip the tomatoes briefly in hot water to blanch them (cook briefly in boiling water).
  8. 8. Let the tomatoes cool down so you can peel them easily.
  9. 9. Remove the seeds from the tomatoes and dice the flesh.
  10. 10. Drain the tuna well in a sieve.
  11. 11. Break the tuna into bite-sized pieces.
  12. 12. Drain the corn in a sieve.
  13. 13. Mix the cooked rice, zucchini flesh, tomatoes, tuna, and corn in a bowl.
  14. 14. Season the filling to taste with salt and pepper.
  15. 15. Fill the zucchini halves with the rice and fish mixture.
  16. 16. Heat the remaining tomatoes together with the cream in a pot.
  17. 17. Place the stuffed zucchini halves in a baking dish.
  18. 18. Pour the warm tomato-cream mixture over the zucchini.
  19. 19. Grate the cheese over the stuffed zucchini.
  20. 20. Preheat the oven to 175 degrees.
  21. 21. Bake the zucchini in the oven for 30 minutes.

Nutrition per serving