Zucchini stuffed with tuna and tomatoes

Ingredients for 4 servings:

• 4 zucchini
• 2 tomatoes, diced
• 2 cans of tuna
• 1 medium-sized onion(s), diced
• 1 medium-sized garlic clove(s), diced
• 2 tbsp butter, for sautéing
• 125 g cheese, e.g. Emmental
• 250 ml broth
• 200 g crème fraîche
• 1 can of tomatoes
• 4 cup(s) rice, cooked, hot
• salt and pepper
• nutmeg

Instructions

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

Wash the zucchini, halve it, and remove the seeds with a spoon. Preheat oven to 180°C. Filling: Sauté the onion and garlic in butter until translucent. Sauté the tuna and tomatoes. Stir in half of the cheese. Season with salt, pepper, and nutmeg. Fill the zucchini with the mixture. Place the zucchini in a greased baking dish and sprinkle with the remaining cheese. Mix the broth with the crème fraîche, chopped canned tomatoes, salt, and pepper. Pour this sauce into the baking dish. Cook the zucchini in the oven for about 25 minutes. Serve with the rice as a side dish.