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Stuffed courgettes with tuna
Italian stuffed zucchini with tuna, paprika and cheese cubes.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Halve the courgettes in the length and scrape the core with seeds out of it.
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Place the zucchini halves side by side in the baking dish.
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Drain the tuna, collect the oil, and divide the fish into small pieces.
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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.
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Fill the zucchini halves with this, press the filling firmly and scoop the rest.
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Cover the dish with aluminum foil and slide the dish in the oven for about 40 minutes.
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Remove the aluminum foil after 20 minutes. Prepare the risotto rice according to the instructions on the packaging.
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In the end, add a little tuna oil and season with salt and pepper. Serve the risotto with the filled courgettes with tuna.
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Nutrition
520Calories
Sodium18% DV425mg
Fat28% DV18g
Protein42% DV21g
Carbs23% DV68g
Fiber12% DV3g
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