Tuna-Stuffed Zucchini Boats | Recipe

Preheat the oven to 400°F.

Cut zucchini lengthwise in half, then use a spoon to scrape out the insides of the shells. Chop the removed zucchini pulp. Reserve the zucchini shells and the chopped zucchini for later use.

Spoon cherry tomato halves into a small bowl. Add 1 Tbsp. of the oil and ½ Tbsp. of Fish Allrounder; mix lightly. Set aside.

Heat the remaining 3 Tbsp. olive oil in a large skillet over medium heat. Add the yellow onions and garlic, cook for 5 minutes and stir frequently. Add the reserved chopped zucchini, cook and stir for 4 minutes or until all the moisture is cooked off. Season with the salt.

Stir in the canned tomatoes; simmer over medium-low heat for 5 minutes or until heated through, stirring occasionally.

Add the tuna, green onions and chopped egg and stir. Remove the skillet from the heat. Add the sour cream and the remaining 2 Tbsp. Fish Allrounder and mix well.

Place the zucchini shells, cut sides up, in a single layer in a shallow baking dish. Fill with the tuna mixture, then top with the Parmesan cheese, mozzarella cheese and cherry tomatoes.

Bake for 20 minutes or until heated through.

Serve with hot cooked rice or potato wedges.