Tuna and Bell Pepper-Filled Zucchini
“Do you feel like eating tuna-filled zucchini today? This recipe is simple to make and a really fun and casual way to eat well. Feel free to add other kinds of veggies and freestyle!”
red bell pepper
2 small cans
Wash and halve the zucchini (the bigger the better, otherwise use 2). Cut each half lengthwise so you have 4 large pieces. You’ll use these to fill later.
Bring water to a boil in a pan large enough for the zucchini. Add the zucchini and cook for 15 minutes. Then remove and let cool. Next, use a spoon to carefully scoop out the flesh from the zucchini skins. Chop up the zucchini flesh and set aside for later.
Wash and dice the bell pepper. Mince the onion.
Heat a little olive oil in a skillet and lightly fry the bell pepper, onion and zucchini flesh over medium heat for 5-6 minutes, stirring often.
When the vegetables are soft, add the drained tuna and tomato sauce. Mix well to incorporate.
Fill the zucchini skins with the contents of the skillet and serve straight away.
Tips & Tricks
If the bell pepper you have is small, use a whole one.