An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (6)
Tuna Stuffed Zucchini Boats
NUTRITION · PER SERVING60M COOK
CAL 17%·PRO 30%
CARBS 5G6% OF CAL
0G FIBER4G OTHER1G TOTAL SUGAR
FAT 28G76% OF CAL
7G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hollowed zucchini halves stuffed with tuna, breadcrumbs, and melted cheese, then baked. A simple, kid-friendly dinner that's nutritious and satisfying.
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View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 medium zucchini
- ½ cup chopped zucchini pulp
- 5 ounces flaked tuna
- 1 tablespoon bread crumbs
- 1 cup shredded firm mozzarella/gruyere/swiss or cheddar
- 1 egg slightly beaten
- ¼ cup freshly grated parmesan cheese
- 6 tablespoons olive oil (divided)
- ½ teaspoon salt
- ½ teaspoon parsley
- 1-2 dashes black pepper
At a glance
PER SERVING · TIME 60M
CAL 17%·PRO 30%
CARBS 5G6% OF CAL
0G FIBER4G OTHER1G TOTAL SUGAR
FAT 28G76% OF CAL
7G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 698mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 200mg
- Calcium
- 236mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 698MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.