Ingredients

The following ingredients have 2 Servings
  • 2 8-inch zucchini (approximately) (sliced in half lengthwise)
  • 5- ounce can tuna fish, packed without oil (I used Safe Catch Elite)
  • ½ medium avocado (diced)
  • 2 tablespoons diced red onion
  • 6 oz grape tomaotes (divided (dice some for tuna mixture, keep some in half for decorating top).)
  • ½ cup grated mozzarella cheese (divided)

Instruction

  • Pre heat oven to 375 F degrees.
  • Slice two zucchini in half lengthwise, you will have 4 pieces. Before cutting, check to see where you should slice so that they lay flat in a 9"x9" baking dish.
  • Use a small spoon to scoop out an approximate 1/3" deep channel in each zucchini half, save extracted zucchini. Place zucchini lengths in 9" x 9" rimmed baking pan.
  • Take scooped out flesh from zucchini and dice. Add to bowl along with drained and flaked tuna, diced red onion, chopped tomato (save a few to decorate the top), chopped avocado, and 1/4 cup of the mozzarella cheese. Gently stir to combine without mushing up the avocado too much.
  • Divide tuna mixture into the scooped out zucchini. Lightly press down on mounds to pack it in. Sprinkle with remaining cheese and decorate with extra tomatoes.
  • Bake in 375 F degree oven for approximatley 20 minutes, or until zucchini softening and cheese bubbling. Remove and serve warm.