Total Calories: 32
1 Place a rack in the center of the oven. Preheat the oven to 425°F. Oil a baking pan just large enough to hold the zucchini halves in a single layer.
2 Sprinkle the bread with the milk and let soak until softened. Scrub the zucchini with a brush under cold running water. Trim off the ends.
3 Cut the zucchini in half lengthwise. With a small spoon, scoop out the pulp, leaving a 1/4-inch shell, and set the pulp aside. Arrange the zucchini shells cut-side up in the prepared pan. Chop the zucchini pulp and place it in a bowl.
4 Drain the tuna, reserving the oil. Mash the tuna in a large bowl. Squeeze out the bread and add it to the tuna along with the chopped zucchini pulp, 1/4 cup of cheese, garlic, parsley, nutmeg, and salt and pepper to taste. Mix well. Stir in the egg.
5 Spoon the mixture into the zucchini shells. Arrange the zucchini in the baking pan. Drizzle with a little of the reserved tuna oil. Sprinkle with the remaining cheese. Pour 1/2 cup of water around the zucchini.
6 Bake 30 to 40 minutes or until the zucchini are browned and tender when pierced with a knife. Serve warm or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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