Tuna and Bell Pepper-Filled Zucchini
ekilu Team
ingredients
6
Difficulty
Easy
Time
20'
2 servings
Fresh ingredients
zucchini
1 unit
red bell pepper
1/2 unit
onion
1/4 unit
Pantry ingredients
canned tuna
2 small cans
tomato sauce
4 tbsp
olive oil
2 tbsp
Instructions
1
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.
2
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.
3
Wash and dice the bell pepper. Mince the onion.
4
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.
5
When the vegetables are soft, add the drained tuna and tomato sauce. Mix well to incorporate.
6
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.
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