italian

Stuffed Zucchini Boats with Tuna, Capers, and Lemon

Name: Stuffed Zucchini Boats with Tuna, Capers, and Lemon
Yield: 1 serving
Cuisine: italian
Ingredients: 567 g zucchini; 248 g canned tuna in water, drained; 62 g breadcrumbs (plain); 32 g olive oil; 21 g capers, drained; 5 g garlic; 4 g lemon zest; 27 g lemon juice; 53 g water; 2 g black pepper; 2 g salt

This baked dish pairs zucchini with capers, drained, lemon zest and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

15 g Protein

68 g Carbohydrates

35 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

567g zucchini 96 kcal
248g canned tuna in water, drained 0 kcal
62g breadcrumbs (plain) 245 kcal
32g olive oil 283 kcal
21g capers, drained 5 kcal
5g garlic 7 kcal
1.77 tsp (4g) lemon zest 1 kcal
27g lemon juice 8 kcal
53g water 0 kcal
0.89 tsp (2g) black pepper 5 kcal
2g salt 0 kcal

Cooking instructions

zucchini
Heat oven to 400 F. Halve zucchini lengthwise and scoop out the centers, leaving a 1/4-inch shell. Chop the scooped zucchini flesh.
zucchiniolive oilgarlic
Heat olive oil in a skillet over medium. Saute chopped zucchini flesh and garlic 3-4 minutes until softened.
canned tuna in waterbreadcrumbs (plain)caperslemon zestblack peppersalt
Stir in tuna, capers, breadcrumbs, and lemon zest. Season with black pepper and a small pinch of salt.
zucchinicanned tuna in waterwater
Fill zucchini shells with the tuna mixture. Place in a baking dish, add 2 tablespoons water to the dish, and bake 18-22 minutes until tender.
lemon juice
Squeeze lemon juice over the top before serving.