Stuffed Zucchini and Tomatoes with Tuna

Drain the tuna and finely flake it in a bowl with a fork.

Wash the basil, pat dry and cut into thin strips.

Wash the zucchinis, halve them lengthwise and scoop out the flesh with a spoon. Finely chop the scooped flesh.

Wash the tomatoes, cut off a top lid and hollow out the tomatoes.

Preheat the oven to 200 °C (top and bottom heat) and lightly grease a baking dish.

Mix the chopped zucchini flesh, tuna, basil, egg and sour cream into a filling and season with salt, pepper and paprika powder.

Place the zucchini halves and tomatoes in the baking dish, fill generously and sprinkle with freshly grated Parmesan.

Bake in the preheated oven for about 25 minutes, until the Parmesan is golden and the vegetables are tender. Let cool briefly and serve.