RECIPE: Tuna Stuffed Zucchini 

  • 2 zucchini 
  • 2 tbsp. avocado oil (or substitute olive oil)
  • 1 tin of tuna (preferably wild caught in water)
  • 1 small celery stock 
  • 1 shallot, minced 
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. fresh pickle juice
  • 1/2 tsp. chopped fresh dill 
  • 1 tbsp. nutritional yeast
  • sea salt and pepper


1. Preheat oven to 400F and line a baking sheet with parchment. Slice the zucchini in half and scoop out the seeds and create a hollow area. Brush the zucchini with the avocado oil and roast for 15 minutes. 

2. In the meantime, mix together the tuna, celery, shallot, dill, pickle,  lemon juice and sea salt and pepper. Once the zucchinis are baked, fill the  zucchinis with the tuna mix, top with nutritional yeast and bake for another 10 minutes. 


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