Stuffed Zucchini


  • 4 zucchini’s
  • 1 large tin tuna in oil,
  • drained or 1 fillet of flathead
  • 1/2 cup quinoa
  • 2 tbls chopped mint
  • 2 tbls toasted pine nuts
  • Salt and pepper
  • 1 litre vegetable or fish stock


  1. Using an apple corer remove pulp from zucchini’s.
  2. In a bowl mix together the quinoa, tuna/flathead, mint, pine nuts and seasoning.
  3. Stuff the zucchini’s with this mixture then place in a shallow pan with the stock and zucchini pulp.
  4. Put a lid on and simmer for about 10 minutes or until zucchini’s are tender.
  5. Garnish with fresh mint leaves.