Cheesy Stuffed Zucchini with Tuna
Baked zucchini halves stuffed with tuna and a rich tomato sauce make for an excellent low-carb entrée.
Ingredients
- 2 medium zucchini, halved and cored
- 2 (5 oz) cans Chicken of the Sea® Tuna in Water, drained
- 1/2 cup tomato sauce
- 2 Tablespoons fresh chopped parsley, plus extra for topping
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt, to taste
- black pepper, to taste
- 1/4 cup bread crumbs
- 1/2 cup grated Parmesan cheese, plus extra for serving
Nutrition Facts
calories
176
total fat
5.3g
saturated fat
2.3g
trans fat
0.1g
cholesterol
37mg
sodium
508mg
total carbohydrates
13g
fiber
2g
total sugars
5g
protein
20g
vitamin d
6%
calcium
16%
iron
13%
potassium
11%
Instructions
- Preheat oven to 400°F. Line a baking sheet pan with foil or parchment paper.
- Halve and core the zucchini. Lay the zucchini on the prepared baking sheet pan. Brush the zucchini (cut half and sides) with oil. If needed, cut a flat edge on the base of the zucchinis so they sit flat.
- Mix together the tomato sauce, parsley, garlic powder, onion powder, salt and pepper.
- Gently mix in the tuna.
- Stuff the center of the zucchinis with the tuna mixture. Top with bread crumbs and Parmesan.
- Bake for 25-30 minutes or until zucchini is tender and topping is golden.
- Top with additional parsley and Parmesan if desired.
Nutrition Facts
calories
176
total fat
5.3g
saturated fat
2.3g
trans fat
0.1g
cholesterol
37mg
sodium
508mg
total carbohydrates
13g
fiber
2g
total sugars
5g
protein
20g
vitamin d
6%
calcium
16%
iron
13%
potassium
11%
