Tuna and Rice Stuffed Zucchini ( With Extra Soup Recipe )

• zucchini (round type)8
• tuna in vegetable oil↗6 ounces
• black olives↗6

  stoned and choped fine

• small onion↗1⁄2

  chopped fine

• tomatoes↗1

  chopped fine

• capers↗1 tablespoon

  chopped

• parsley↗1 tablespoon

  chopped

• anchovies↗2

  packed in oil, chopped fine

• cooked arborio rice↗1 cup
• egg↗1
• salt and pepper
• olive oil↗1 tablespoon
• soy cheddar cheese↗2

  (cheddar flavour)

• dry oregano↗1 teaspoon
• soup
• carrot, chopped small↗1
• onion, rough chop↗1⁄2
• teaspoon salt↗1⁄2
• teaspoon pepper↗1⁄4

Step-by-step instructions

1. 1

   preheat oven to 200°C.

2. 2

   cut the stalk fron the zucchini, then slice the top so that it is wide enough to be stuffed.

3. 3

   using a melon baller scoop out the flesh and put in a small pot together with the sliced tops, carrot, 1 cup water and roughly chopped onion. Simmer about 30 minutes or until the carrots are tender. when cooled blend until smooth.

4. 4

   Mix the tuna, cooked rice, egg, capers, tomato,onions, anchovies and olives with a fork until mixed ( do not use a processor).

5. 5

   Fill the zucchini with the mixture but do not over fill. Place pieces of cheese on top, then drizzle with olive oil. sprinkle some oregano and season.

6. 6

   place in an ovenproof dish.

7. 7

   At this point you may throw in some quartered, medium sized potato and some extra sliced onions to the dish and they will cook at the same time.

8. 8

   Cover in foil and bake for 30 minutes, then remove the foil and bake for another 30 minutes or until potatoes are done.