Zucchini with tuna and corn

First, preheat the oven to 190–195 °C, prepare a baking sheet measuring 25 cm × 30 cm and line it with baking paper.

Halve the zucchinis lengthwise and scoop out the flesh with a spoon so that the zucchini thickness is approximately 1 cm. Cut the red bell pepper into small cubes. Then take a small bowl and add the scooped-out zucchini flesh, drained tuna, canned corn, chopped bell pepper, dried oregano, lemon juice, salt, and pepper, and mix. Fill the hollowed-out zucchinis with the mixture and finely grate cheddar on top.

Place the filled zucchinis into the preheated oven and bake for 20–22 minutes at 190–195 °C.