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Herbed Tuna and Tomato Stuffed Zucchini with Roasted Potatoes Recipe

Herbed Tuna and Tomato Stuffed Zucchini with Roasted Potatoes recipe


This is a yummy dish with zucchini boats filled with tuna, tomatoes, and cheese. We bake them with tasty potatoes. It's a fun meal that looks like little boats. It's not too hard to make and tastes really good!


4 medium zucchini squash
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 (5 oz) cans chunk light tuna in water, drained
1/2 cup sun-dried tomatoes, chopped
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
3/4 cup shredded mozzarella cheese
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 pound baby potatoes, halved
1 teaspoon dried oregano
1 teaspoon dried thyme


Preheat oven to 425°F (220°C).
Wash and dry the zucchini and baby potatoes.
Trim and halve zucchini lengthwise. Scoop out the seeds to create a hollow space in each half.
Place zucchini halves on a baking sheet, drizzle with 1 tablespoon olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Bake zucchini in the preheated oven for 5 minutes until just starting to soften.
In a bowl, mix together the drained tuna, sun-dried tomatoes, mayonnaise, lemon juice, mozzarella cheese, parsley, basil, and the remaining salt and pepper.
Fill the zucchini boats with the tuna mixture.
Return the stuffed zucchini to the oven and bake for an additional 15 minutes, or until the filling is hot and the cheese is melted.
While the zucchini is baking, toss the halved baby potatoes with the remaining olive oil, oregano, thyme, and a pinch of salt and pepper.
Spread the potatoes on a separate baking sheet and place in the oven with the zucchini.
Roast the potatoes for 25 minutes, or until golden and fork-tender, stirring halfway through.
Serve the herbed tuna and tomato stuffed zucchini alongside the roasted potatoes.

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