The lovely Katie grew me a beautiful zucchini in her garden so this is what I created with it…
TUNA STUFFD ZUCCHINI
- 1 large zucchini
- 95g tin tuna – drained
- 1/2 tomato finely chopped
- 1/2 teaspoon dried dill
- 2 button mushrooms finely chopped
- Salt & pepper
- Coconut oil
Cut zucchini in half and scoop out the middle. Cut the bottoms off so they sit upright in your baking pan. If you have skinny zucchini, chop them in half lengthways and lay them flat.
In a bowl combine tuna, tomato, mushrooms, dill, salt & pepper. Scoop mixture into the hollowed out zucchini. Place into a baking tray lined with baking paper.
Spray or brush lightly with coconut oil. Place in oven and bake for around 30 minutes or until zucchini is tender.
Serve with a large green salad, dressed with apple cider vinegar.