Stuffed zucchini with tuna — Meal
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Macros (per serving)

Fat

45%

(12 g)

Protein

38%

(24 g)

Carbs

17%

(11 g)

8 g Net,

3 g Fiber

247 Calories (per serving)

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Fish dishes

Stuffed zucchini with tuna

Ingredients

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Zucchini

1 piece

Onion

1 piece

Garlic

1 clove

Ras el Han­out

1 tsp

Olive oil

1 Tbsp

Tomato paste

1 Tbsp

Tuna (can)

185 g

Salt

to taste

Black pepper

to taste

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

30 min

1

Preheat the oven to 180 degrees Celsius.

2

Cut the zucchini in half lengthwise and use a spoon to scoop out the flesh. (save the pulp)

3

Place both halves in a baking dish and drizzle with olive oil and generously with salt and pepper. Bake them in the middle of the preheated oven for 15 minutes.

4

Chop the onion and chop the garlic. Chop the pulp of the zucchini.

5

Heat oil in a frying pan and fry the garlic and onion until the onion looks translucent. Add the courgette pulp and fry for 2 minutes.

6

Add ras el hanout, tomato paste and a pinch of salt and fry for a few minutes. Drain the tuna and add to the mixture, stirring well.

7

Remove the courgettes from the oven and fill with the tuna mixture. Bake the courgettes in the middle of the oven for another 10 minutes.

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Details

Allergens

Nightshade, Fish

Diet

Paleo, Keto, Sirtfood

Course

Dinner

Cooking equipment

Oven

Contributor

Simone van der Koelen

Simone van der Koelen

109 Recipes

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