Stuffed zucchini with tuna: a delicious dish for a simple and quick dinner!

Total time: 40 min
Difficulty: Low
Serves: 4 people
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By Cookist

Want a delicious and healthy light lunch option? Then this stuffed zucchini recipe is for you! This versatile dish is packed with flavor and nutrients, making it the perfect choice if you want a satisfying meal without feeling weighed down. Made with zucchini stuffed with a combination of tuna, anchovies, bread, and egg, this recipe is not only easy to make but also incredibly tasty. It's also versatile enough to suit any dietary preference and can easily be customized with your favorite herbs and spices. Whether you're a fan of salty seafood or simply looking to try something new, stuffed zucchini is sure to become a favorite in your kitchen.

How to Make Stuffed Zucchini

First, prepare the zucchini by scooping out the center, then chopping the middle part into pieces.

Precook the zucchini in boiling water. Skipping this step will result in undercooked zucchinis.

Prepare the filling by mixing together all the ingredients and then using it to fill the hollowed-out zucchinis.

Sprinkle with breadcrumbs and olive oil, and bake.

Stuffed Zucchini Ingredients

  • Zucchini – use medium-large zucchini—it’s easier to fill
  • Bread – use white bread slices with crusts cut off
  • Tuna – used canned tuna in oil
  • Egg – acts as a binding agent for the filling
  • Anchovies – add a savory flavor to the filling
  • Breadcrumbs – add texture


Cooking for a crowd? The filling can easily be stretched by adding cooked rice, quinoa, or couscous.

Feel free to top the stuffed zucchini with grated cheese like cheddar. You can also use feta, parmesan, or mozzarella.

Any variety of zucchini will work.

The zucchini can be precooked in the oven too. Simply drizzle with olive oil and bake for 15 minutes.

The tuna can be substituted with ground chicken, turkey, and even sausage meat! Make sure to cook all meats before adding them to the filling!

Don’t overfill the zucchini, this will cause them to lose their shape.

For a crispier crust, use Panko breadcrumbs.

For added crunch, top the zucchini with pine nuts.

For extra flavor, mix in a bit of basil pesto, tomato paste, or sundried tomato pesto into the filling.

How to Store Stuffed Zucchini

The assembled (unbaked) dish can be stored in the fridge for up to 2 days. Leftovers will keep in the fridge for up to 4 days.


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Sandwich bread
3 slices
Tuna in oil
1 egg
Anchovies in oil
salt and pepper
e.v. oil


Add the zucchini to the pot full of water and boil them for 5 minutes. Remove from the heat.

Break the sandwich bread with your hands and pour the water over it. Drain from the water and set aside.

Cut the zucchini in half lengthwise and remove the middle part. Chop the middle part into small pieces.

In a bowl add the tuna in oil (drained), zucchini, egg, prepared bread, anchovies, pepper, and salt.

Mix the ingredients with a spatula.

Transfer the zucchini to the baking tray and fill with the prepared filling.

Sprinkle with breadcrumbs and add a drizzle of olive oil.

Transfer the zucchini to the oven and bake at 190°C/375°F for 20 minutes.


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