Chilled Greek Zucchini

READY IN: 2hrs 36mins
Recipe by Georgia Girl

This looks lovely, tastes great, and is easy to make---what else could you ask for??? Try it, you'll like it!!!!!!!

Top Review by alijen

I made two sets of these- one with extra cheese, without tuna, and one with the tuna. Both were really good! I also left out the olive oil in both recipes, and cut the mayo in half. I'll make these again. The ones with tuna would be a great for a whole, light meal and I think the ones without tuna would be a nice side for lamb. Yummy! Thanks Georgia Girl. (I'm from Georgia too, so I KNEW your recipe would be good!)

Ingredients Nutrition

Directions

  1. Steam the whole zucchinis for 6 minutes.
  2. Halve the zucchinis lengthwise and let cool for 5 minutes.
  3. Scoop out the center pulp and seeds leaving a 1/4 inch thick shell.
  4. Salt lightly, sprinkle with lemon juice, and place in the refrigerator for 30 minutes.
  5. Place the drained tuna in a small bowl and flake with a fork.
  6. Add the next nine ingredients and mix thoroughly.
  7. Fill the chilled zucchini with the tuna mixture.
  8. Cover and chill for at least two hours before ser- ving.
  9. Garnish the plate with the parsley sprigs, cherry tomatoes and lemon wedges.

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