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Zucchini stuffed with meat and tuna

Starters60 minutes4 people
1/52/53/54/55/5 (19 votes)
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By Irene Arcas

Do you remember the special stuffed aubergines? In my house they are a classic. However, this time I was in the mood for stuffed zucchini, but I didn't have enough meat, so I decided to merge the two recipes.

Well, the richest stuffed zucchini we've ever tasted. Instead of making the classic bechamel covered ones, I used the same technique as for the aubergines and used cream cheese.

This recipe is fantastic to take away in the tupperware and also to freeze, so we only have to worry about eating them. And, of course, it is highly recommended for those people who are taking more care of their diet these days. You can substitute the two cheeses because those that are low in fat or light.

Zucchini stuffed with meat and tuna

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Original zucchini stuffed with a creamy mixture of meat and tuna. Ideal as a starter or as a tupperware meal. They freeze to perfection.

  • Irene Arcas
  • Recipe type: incoming
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 2 large zucchini
  • 1/2 green pepper
  • 1/2 red pepper
  • 1 cebolla
  • 1 garlic clove
  • 100 g of minced meat
  • 1 can of tuna in virgin olive oil
  • 100 g of cream cheese (Philadelphia type)
  • shawl
  • pepper
  • nutmeg
  • grated cheese for gratin (whichever you like best)

Preparation

  1. We wash the zucchini very well. We remove the ends and cut them in half. We remove the meat (taking care to leave a little meat attached to the skin and at each end so that it remains strong when we fill it). Place the two halves in the varoma container (to which we will have added salt and pepper) with the skin facing up, cover and reserve.

  2. We put 1 liter of water in the glass, close the glass and place the varoma with the zucchini on top. We program 20 minutes, varoma temperature, speed 2. We prick with a fork to see if they are done. If not, we schedule 5 more minutes. They should be a little al dente.

  3. When the time is up, place the zucchini skin side down in a baking dish and add a pinch of salt and pepper. We booked.

  4. We empty the water from the glass and dry well. We drain the oil from the tuna can into the glass. We cut the onion into quarters and add it to the glass. We also add the chopped peppers, the garlic and the zucchini meat that we had removed. We program 5 seconds, speed 4. We lower the remains of vegetables from the walls and the lid towards the blades and program 5 minutes, varoma temperature, speed 1.

  5. Add the minced meat, a pinch of salt, pepper and nutmeg and program 15 minutes, varoma temperature, speed 1. Then we add the tuna and cook 5 minutes, varoma temperature, speed 1. And finally, we add the cheese and program 3 minutes, varoma temperature, speed 1.

  6. Fill the zucchini and sprinkle with the grated cheese. We put in the oven to gratin until they are golden brown.

Equivalences with TM21

Thermomix equivalences


Discover other recipes of: Varoma Recipes, Regime

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  1.   dew said
    ago 12 years

    from what I see it does not contain any oil, do the ingredients stick?
    Thank you

    Reply to rocio
    1.    dew said
      ago 12 years

      Sorry, I've already seen the oil drain from the tuna.

      Reply to rocio
  2.   Dew said
    ago 12 years

    I understand that the oil in the tuna can is enough

    Reply to rOCIO
    1.    Irene Thermorecetas said
      ago 12 years

      Indeed Rocío, it will be enough with the oil from the tuna can. Lucky!

      Reply to Irene Thermorecetas
  3.   cooking Loaiza said
    ago 12 years

    I have already made them, and they have come out, uummmmm rich rich, and also they do not get too fat, put more light recipes, thanks

    Reply to cooking Loaiza
    1.    Irene Thermorecetas said
      ago 12 years

      How good Cooking Loaiza, I'm really glad you liked it. To me, honestly, I was pleasantly surprised, because it is quite light but the flavor is exquisite. A kiss!!

      Reply to Irene Thermorecetas
  4.   AnaB said
    ago 12 years

    Great recipe. Tasty, light and easy to eat, I say this with children or people like me who have difficulty swallowing because of a horrible sore throat. This recipe has made my day, thank you!

    Reply to AnaB
    1.    Irene Arcas said
      ago 12 years

      Oh Ana what joy you give me. Really, thank you very much for your comment. I'm very glad that you liked it and that you were able to take it so well. Thanks for writing to us!

      Reply to Irene Arcas