Zucchini Casserole with Tuna: A Simple Recipe That Will Become Your Summer Favorite.

This zucchini casserole with tuna turns out tender, aromatic, and very hearty. A simple set of ingredients and a quick cooking process make it an ideal dish for lunch or dinner in the summer. Try it, and it will become your favorite recipe of the season.

The recipe was published on the YouTube channel Pan Fartukh — Simple Recipes.

You Will Need:

• zucchini — 500–600 g;
• onion — 1 pc.;
• eggs — 3 pcs.;
• mayonnaise — 2 tbsp.;
• flour — 3 tbsp.;
• baking powder — 1 tsp.;
• canned tuna — 200 g;
• boiled eggs — 3 pcs.;
• hard cheese — 100 g;
• bread crumbs — 1–2 tbsp.;
• oil — 1 tbsp.;
• salt, pepper — to taste.

Cooking Method

Grate the zucchini on a coarse grater, lightly salt, and leave for 10 minutes to release juice. Squeeze out excess liquid. Add diced onion, mayonnaise, salt, and pepper, and mix. Pour in flour and baking powder, and mix well to achieve a homogeneous mass.

For the filling, finely chop the boiled eggs, mix them with the canned tuna and grated cheese.

Grease the baking dish with oil and sprinkle with bread crumbs. Spread half of the zucchini mixture, then evenly distribute the tuna and egg filling, and cover with the remaining zucchini.

Cover the dish with foil and bake in a preheated oven at 180 °C for about 20 minutes. Then remove the foil and bake for another ~20 minutes until a golden crust forms.

Serve the casserole warm, cut into portioned pieces. It tastes wonderful both hot and cold.

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The presented recipe for zucchini casserole with tuna is a tasty, hearty, and simple dish, perfect for summer lunches or dinners. It cooks quickly and has a delicate aroma, making it a wonderful choice for a family meal. Thanks to the combination of zucchini, tuna, and other ingredients, this dish will surely win your taste buds and become one of your favorites in your culinary arsenal.