Tuna and Rice Stuffed Zucchini ( With Extra Soup Recipe )

READY IN: 1hr 10mins




  • preheat oven to 200°C.
  • cut the stalk fron the zucchini, then slice the top so that it is wide enough to be stuffed.
  • using a melon baller scoop out the flesh and put in a small pot together with the sliced tops, carrot, 1 cup water and roughly chopped onion. Simmer about 30 minutes or until the carrots are tender. when cooled blend until smooth.
  • Mix the tuna, cooked rice, egg, capers, tomato,onions, anchovies and olives with a fork until mixed ( do not use a processor).
  • Fill the zucchini with the mixture but do not over fill. Place pieces of cheese on top, then drizzle with olive oil. sprinkle some oregano and season.
  • place in an ovenproof dish.
  • At this point you may throw in some quartered, medium sized potato and some extra sliced onions to the dish and they will cook at the same time.
  • Cover in foil and bake for 30 minutes, then remove the foil and bake for another 30 minutes or until potatoes are done.