Tuna-Stuffed Zucchini

• 2 slices day-old Italian bread (about 1/3 cup bread) or 2 slices French bread, crust removed (about 1/3 cup bread)
• 12 cup milk
• 6 small zucchini, trimmed
• 1 (6 1/2 ounce) can tuna, packed in olive oil
• 14 cup freshly grated parmigiano-reggiano cheese, plus
• 2 tablespoons freshly grated parmigiano-reggiano cheese
• 1 garlic clove, finely chopped (or 2)
• 2 tablespoons finely chopped fresh flat-leaf parsley
• freshly grated nutmeg
• salt
• freshly ground black pepper
• 1 large egg, lightly beaten

1. Place a rack in the center of oven; preheat to 425A; oil a baking pan just large enough to hold the zucchini halves in a single layer.
2. Sprinkle the bread with the milk and let soak until softened.
3. Scrub the zucchini with a brush under cold running water; trim off the ends.
4. Cut the zucchini in half lengthwise; with a small spoon, scoop out the pulp, leaving a 1/4-inch shell, and set the pulp aside.
5. Arrange the zucchini shells cut-side up in the prepared pan; chop the zucchini pulp and place in a bowl.
6. Drain the tuna, reserving the oil; mash the tuna in a big bowl; squeeze out the bread and add it to the tuna along with the chopped zucchini pulp, 1/4 cup cheese, garlic, parsley, nutmeg, and salt/pepper to taste; mix well; stir in the egg.
7. Spoon the mixture into the zucchini shells; arrange the zucchini in the baking pan.
8. Drizzle with a little reserved tuna oil.
9. Sprinkle with the remaining cheese; pour 1/2 cup water around the zucchini.
10. Bake 30-40 minutes or until the zucchini are browned and tender when pierced with a knife.
11. Serve warm or at room temperature.

italian bread, milk, zucchini, tuna, cheese, freshly grated parmigiano, garlic, parsley, nutmeg, salt, freshly ground black pepper, egg

Taken from www.food.com/recipe/tuna-stuffed-zucchini-435723 (may not work)