Stuffed courgettes with tuna

Name: stuffed courgettes with tuna
Cook time: 20 min
Total time: 60 min
Yield: 4
Ingredients: 2 zucchini; 320 g tuna pieces in olive oil can of 160 g; 1 Red pepper; 1 toe garlic; 1 onion; 2 el dried Italian herbs; 100 g salad cheese cubes; 300 g risotto rice

Italian stuffed zucchini with tuna, paprika and cheese cubes.

Ingredients

Kitchen Stuff

1 rectangular baking dish / lasagne dish

Directions

Preheat the oven to 200 ° C.
Halve the courgettes in the length and scrape the core with seeds out of it.
Place the zucchini halves side by side in the baking dish.
Drain the tuna, collect the oil, and divide the fish into small pieces.
Cut the pepper and garlic finely and chop the onion. Mix in a bowl together with the Italian herbs, tuna and the cheese cubes and some tuna oil.
Fill the zucchini halves with this, press the filling firmly and scoop the rest.
Cover the dish with aluminum foil and slide the dish in the oven for about 40 minutes.
Remove the aluminum foil after 20 minutes. Prepare the risotto rice according to the instructions on the packaging.
In the end, add a little tuna oil and season with salt and pepper. Serve the risotto with the filled courgettes with tuna.