Tuna-Stuffed Zucchini Boats

In a saucepan filled with boiling water over medium heat, add the zucchini and let them cook for 5 minutes.

After this time has passed, remove them from the hot water and let them cool down until they reach room temperature.

Next, cut the zucchini in half, in half again, remove the flesh and set aside the zucchini shells. 

Cut the flesh into thin strips then into smaller pieces.

In a large skillet over medium to low heat, add a drizzle of olive oil. 

Add the crushed garlic cloves, the red onion cut into small cubes, the zucchini flesh and sauté for 5 minutes.

Season with salt to taste, black pepper to taste and mix until combined. 

Remove from heat and set aside.

In a medium bowl, add the egg, the grated tuna and the slices of whole wheat bread cut into smaller pieces.

Season with a pinch of salt, a pinch of black pepper, a pinch of dried basil and mix everything very well.

Add the stew we prepared and mix once more until combined.

Add this mixture to the zucchini shells we set aside earlier.

In a large baking dish, add a drizzle of olive oil and spread well with a brush.

Add the zucchini, take to a preheated oven at 180° C (350° F) and bake for 40 minutes. 

Serve.