Tuna Stuffed Zucchini Boats
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Halved zucchini stuffed with tuna, egg, cheese, and breadcrumbs, then baked until tender. This Italian preparation is light yet satisfying, and can be served warm from the oven or chilled for a fresh summer lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 zucchini (medium)
- 200 g tuna (7 oz, in olive oil)
- 60 g Parmigiano cheese (¾ cup, grated)
- 3 anchovies (in olive oil)
- 1 egg
- parsley (a sprig)
- 80 g breadcrumbs (⅔ cup)
- 2 tablespoons olive oil (extra virgin)
- salt (to taste)
- pepper (to taste)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1073mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 81mg
- Calcium
- 176mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1073MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.