8 large zucchini
250g tuna in oil
3 tbsp bread crumbs
1 spring onion
1 egg
Garlic powder
Extra virgin olive oil


15′ prep  40’cooking





Pre heat the oven to 180°.
Wash the zucchini and cut off the edges with a sharp knife. Cut each zucchini in half. Use a corer to scrape out the pulp (tip: you can use the pulp to make a pasta sauce or a risotto). 
Drain the tuna. Chop the spring onion finely. In a mixing bowl, combine the tuna, the bread crumbs, the spring onion, a pinch of garlic powder, the egg and a pinch of salt. Mix well to combine the ingredients.
Using your hands, stuff the zucchini with the tuna filling, pressing it with a finger, taking care not to break them.
Line a baking tray with baking paper. Slightly oil the bottom of the tray and arrange the zucchini. Add salt at your taste.
Bake for 40′ or until the zucchini are soft.