Stuffed Zucchini

Perhaps your new favorite bean dish:

Rinse zucchini, cut in half lengthwise and hollow out. Blanch in boiling hot salted water for 5 minutes. Place drained zucchini in a greased gratin dish or possibly a deep baking pan. Chop zucchini flesh. Clean and rinse scallions and cut into rings. Drain tuna and beans and mix with onions. Drain Tomato al Gusto a little and stir in. Salt and season with pepper and form the filling in the zucchini halves. Dice the mozzarella and spread evenly on the zucchini. Bake in a heated oven at 225 °C for 20 minutes. Serve with baguette and green leaf salad.

Note from Yvette:

Use tuna natural saves fat calories. However, long-grain rice would also fit very well as a side dish.

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