Zucchini Stuffed With Tuna Recipes

TUNA ZUCCHINI CAKES

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat., Add tuna, 1/2 cup bread crumbs, zucchini, eggs, parsley, lemon juice, salt and pepper to onion mixture; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties; coat with remaining bread crumbs. , In a large skillet, heat oil over medium heat. Add patties; cook 3 minutes on each side or until golden brown and heated through.

ZUCCHINI STUFFED WITH TUNA

Steps:

• Heat the oven to 350 °F. Line a large baking sheet with waxed paper.
• Cut 4 medium zucchini in half lengthwise. Hollow out the zucchini halves. Cut in half again lengthwise. Chop ¾ cup of the zucchini pulp and set aside in a large bowl.
• In the large bowl, combine zucchini pulp with 5 ounces of flaked tuna, 1 tablespoon of bread crumbs, ¾ cup of chopped fresh mozzarella, 1 slightly beaten egg, 4 tablespoons of freshly grated Parmesan cheese, 2 tablespoons of olive oil, and ½ a teaspoon chopped parsley and season with ½ a teaspoon of salt.
• Place the zucchini quarters cut side up on the baking sheet. Fill each boat with the tuna filling. Drizzle with 1 tablespoon of olive oil.
• Bake the zucchini in the oven for 30 minutes.
• Serve immediately, sprinkled with extra fresh chopped parsley.

TUNA-STUFFED ZUCCHINI

Steps:

• Fill a large pot with salted water, place the zucchini into the pot, and boil over medium heat for about 5 minutes to soften. Remove the zucchini, slice in half lengthwise, and allow to cool.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. Set aside the scooped out flesh in a bowl.
• Place the zucchini flesh into a bowl and mash well. Mix in the tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Lightly stuff the zucchini shells with the tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half.
• Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.

ZUCCHINI BLOSSOMS STUFFED WITH TUNA

Steps:

• Drain tuna and put into container of food processor or electric blender. Add yogurt, horseradish and mayonnaise and blend to fine paste.
• Open zucchini blossoms (make sure yours have not been sprayed with insecticide) and fill with paste. Tie ends of petals at top as if tying a bandana.
• Beat egg yolk until light and golden.
• Beat whites until moderately stiff. Fold into yolk along with beer.
• Dredge stuffed blossoms in flour, then dip to coat well with batter.
• Heat oil to depth of 1/2 inch in heavy skillet. Add batter-coated blossoms a few at a time. When batter has set on bottom carefully turn blossoms and cook until nicely brown all over.