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Stuffed Zucchinis with Tuna




45 Minutes



This innovative take on stuffed zucchinis is perfect for any occasion, whether it's a rainy day or a cozy evening in. Our tuna fillets in tomato sauce offer comforting flavors that pair wonderfully with the hearty goodness of these zucchinis.


  • 2 zucchinis
  • 1 Tin of Tuna in Tomato Sauce
  • 1 onion
  • 1 green pepper
  • 2 cloves of garlic
  • Salt
  • Sugar
  • Olive oil
  • Mozzarella cheese
  • Chopped parsley (for garnish)


  1. Prepare the Zucchini: Use one of the zucchinis for the filling and the other for the sauce. For the zucchini to be filled, slice it in half and cook them for 10 minutes in boiling salted water. After this time, drain them and hollow them out with a spoon, setting them aside to be filled later.
  2. Prepare the Sauce: Wash and dice the other zucchini, leaving the skin on, and dice the onions and green pepper in the same manner. Slice the garlic cloves.
  3. Heat the oil in a large saucepan and sauté the onion without letting it brown. Add the green pepper, zucchini, and garlic, and let it cook for 35 minutes over low heat. Season with salt and set aside.
  4. Add the Tuna in tomato to the sauce. You may need to adjust the acidity with a pinch of sugar. Drain the sauce in a colander, reserving the juices to enrich a homemade tomato sauce.
  5. Fill the cooked and hollowed zucchinis with a tablespoon of the drained sauce, pour some sauce over the top, and finish with mozzarella cheese. Place them in a preheated oven at 180°C (356°F) until they are gratinated.
  6. Serve hot with a sprinkle of chopped parsley on top.

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