Pre-heat oven to 350 degrees (180 degrees celsius)
Trim the zucchini then slice the zucchini in half lengthwise, with a spoon scoop out the pulp. Cut the pulp (without seeds is best) and set aside.
In a medium bowl add pulp, tuna, bread crumbs, cheese, egg (slightly beaten), parmesan cheese, 3 tablespoons olive oil and salt and pepper mix together.
Drizzle a tablespoon olive oil on the bottom of a baking dish, place the zucchini slices in the pan, drizzle them with a tablespoon olive oil and sprinkle with 1-2 pinches of salt, then fill the zucchini with the filling, drizzle with a tablespoon of olive oil and bake for approximately 30 minutes. Serve immediately sprinkled with fresh chopped parsley if desired. Enjoy!
Video
Notes
Any leftovers should be stored in an airtight container and stored in the fridge. They will keep for up to 2-3 days. Re heat in a low oven or microwave until heated through.I don’t recommend freezing them, because the zucchini will become too soggy and mushy when thawed.