This recipe is translated from Cookpad Spain. See original: 
Calabacín relleno de atún al horno
Calabacín relleno de atún al horno 
Cooking Instructions
- 1
Cut the zucchinis in half and make some cuts in the flesh, being careful not to break the base. Drizzle with olive oil and sprinkle with salt. Bake for about 20 minutes until they are tender.
- 2
Place them on a tray to cool. Once cool enough to handle, scoop out the flesh of the zucchinis.
- 3
Prepare the sauté with the onion, red bell pepper, tuna, and the zucchini flesh. Add a splash of tomato sauce.
- 4
Add oregano and pepper to taste.
- 5
Fill the zucchinis with the mixture.
- 6
Grate some cheese (I used buffalo cheese) and bake until the cheese is toasted to your liking.
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