Rinse zucchini, bring a pot of water to boil, cook zucchini in boiling water for 5 minutes, let them briefly cool.
Cut zucchini in half and carve the center containing the seeds.
Prepare the filling: in a bowl, mix the canned tuna, diced garlic, chopped olives and capers, salt and pepper.
Fill the zucchini with the filling, put the zucchini in a baking tin previously greased with some EVOO, sprinkle some breadcrumbs on top of zucchini and pour some EVOO on top.
Bake at 200°C for 30 minutes.