Zucchini lasagna with tuna, hard-boiled egg & tomato

Ingredients (Serves: 2)

• Zucchini440 g
• Canned tuna in olive oil, drained180 g
• Eggs110 g
• Crushed tomatoes (can)260 g
• Onion80 g
• Garlic8 g
• Olive oil12 g
• Grated mozzarella (for pizza)70 g
• Dried oregano (optional)2 g

Method

1. 1

   Slice the zucchini lengthwise into thin 3 mm strips, sprinkle with a pinch of salt, leave for 10 minutes, then pat dry with paper towel.

2. 2

   Meanwhile boil the egg in a pot for 10 minutes, cool it under cold water, peel it and chop it.

3. 3

   Heat the olive oil in a pan, cook the chopped onion and garlic for 4 minutes, add the canned tomatoes and the oregano (if using) and simmer for 8 minutes. Off the heat, stir in the drained tuna and the chopped egg.

4. 4

   Heat the oven to 200 °C. In a small baking dish, layer zucchini strips and tuna sauce, repeating until you have 3 layers, and finish with the mozzarella.

5. 5

   Bake for 25 minutes until bubbling and golden, then let it rest for 5 minutes before cutting.

Nutrition per serving

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