Tuna Casserole Stuffed Zucchini Boats

By ctaubenheim

Ingredients

• 4T unsalted butter
• kosher salt & grd black pepper
• 1 med onion, finely chopped
• 8oz cremini mushrooms, sliced
• 1/4C flour
• 2C whole milk
• 1C chicken broth
• 6oz tuna in olive oil, drained &
• flaked
• 2T chopped fresh flat leaf
• parsley
• 2C grated Sharp White
• Cheddar
• 1 1/2C crumbled potato chips
• seasoned or regular
• 3 Zucchini

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 375. Melt butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Increase the heat to medium high & add the mushrooms, and 1/4 tsp salt. Cook, stirring until the mushrooms release their liquid & turn golden brown, 8-10 minutes. Sprinkle the flour over the mushrooms and cook whisking about 1 minute. Gradually add the milk while whisking constantly, then whisk in the chicken broth. Bring the mixture to a simmer, stirring often. Simmer until thickened, about 5 minutes.

Step 2

Add the tuna and parsley and stir in continue. Turn off the heat and add 1 cup of he cheddar. Stir to combine. Season with salt and pepper.

Step 3

Slice zucchini in half horizontally. Scoup out seeds and create gully including thinning down the side walls and bottom. Place on microwave safe plate, sprinkle with olive oil and rub around. Sprinkle with salt and pepper and garlic powder (if desired). Place in microwave for 10 minutes. Check to see if the zucchini are fairly well soft. If not, put in for a few more minutes. Once done, take out of microwave and place them in a prepared baking dish.

Step 4

Spoon the tuna mixture into the boats - filling them overly full. Sprinkle the remaining 1 cup on top and then cover with the potato chips crumble. Bake until zucchini reached desired temperature and golden brown on top, about 30-40 minutes.