Stuffed zucchini with tuna

Ingredients for 1 servings:

• 1 zucchini
• 5 cherry tomatoes
• 60 g rice, e.g. brown or wild rice
• 1 can of tomatoes, chopped, with herbs
• 5 green olives
• 1 tsp olive oil
• 2 small garlic cloves
• 1 tsp capers
• 1 can tuna, in its own juice
• 1 tbsp basil, finely chopped
• Salt
• pepper
• 2 tbsp cheese, grated, and/or Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mediterranean, spicy

Preheat oven to 200°C, place a baking tray on the second lowest rack. Cook the rice according to the package instructions. Halve the zucchini lengthwise and scoop out the contents with a spoon, leaving a border of about 5 mm all around. Place the canned tomatoes in a small baking dish and place the zucchini halves on top, hollowed-out side up, pressing down lightly. Thinly slice the garlic, chop the olives, quarter the cherry tomatoes, and fry them in a pan with all the other ingredients (except the cheese) and the scraped zucchini flesh. Add the rice and fry everything until the tomatoes begin to peel away from their skins. Season with salt and pepper and stuff the zucchini halves. Simply spread any leftovers over the entire baking dish, sprinkle with the cheese, and bake for about 20 minutes, until the cheese is nice and golden brown and the tomato sauce is bubbling. Tip: Instead of canned tomatoes, you can also use fresh tomatoes and season accordingly.