Stuffed zucchini with tuna and cream cheese

Ingredients for 2 servings:

• 3 m.-large zucchini
• 1 can of tuna in oil, approx. 200 g
• 2 garlic cloves
• 1 m.-large onion(s), red
• 2 sprigs of oregano, fresh
• 3 tbsp, heaped cream cheese
• 100 g cheese, grated
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

simple, low-carb

Preheat the oven to approximately 200°C (top/bottom heat). Wash the zucchini, trim the ends, and halve the zucchini. Use a tablespoon to scoop out the soft insides, then carefully scoop out the harder flesh with a spoon, taking care not to damage the skin. Salt the hollowed-out zucchini halves and pre-cook in the oven for approximately 15-20 minutes. In the meantime, finely chop the garlic and onion. Cut the insides of the zucchini into very small pieces. Wash and chop the oregano. Drain approximately one-third of the oil from the tuna can. Fry the tuna, onions, and garlic for approximately 5 minutes. The remaining oil from the tuna can should be sufficient for this. Then add the oregano and the insides of the zucchini and continue frying until the flesh is soft. Season with salt and pepper to taste. If you like it spicy, you can add chilies. Finally, add the cream cheese and melt over low heat, stirring occasionally. Fill the pre-cooked zucchini halves generously with the mixture, sprinkle with grated cheese, and return to the oven for about 15-20 minutes, until the cheese is golden brown.