Tuna-stuffed zucchini

Ingredients

• 2 large zucchini
• 2 cans tuna in oil, drained
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tablespoon tomato sauce (tomate frito)
• Olive oil
• Salt and pepper to taste
• Grated cheese

Step-by-step preparation

1. Preheat the oven to 180 °C.
2. Cut the zucchini in half lengthwise and scoop out the flesh with a spoon, leaving a border of about 0.5 cm. Set the hollowed halves aside.
3. In a frying pan, heat a little olive oil and sauté the onion, garlic and red and green peppers until tender. Add the drained tuna and tomato sauce and mix well. Season to taste and cook for a few more minutes.
4. Fill the zucchini halves with the tuna and vegetable mixture, pressing it in well.
5. Place the stuffed zucchini in a baking dish and sprinkle a little grated cheese over each half.
6. Bake for about 20–25 minutes, until golden and bubbling.
7. Serve the tuna-stuffed zucchini hot, with a green salad if you like.