Zucchini stuffed with tuna
Tuna-stuffed zucchini is a delicious and flavorful main course, perfect for those looking for a tasty lunch or dinner. This recipe combines the delicate flavor of zucchini with the richness of tuna, creating a creamy and flavorful filling.
Ingredients · Servings 4
- 8 medium courgettes
- White tuna in oil 250g
- Stale bread 200 g
- 100g grated pecorino cheese
- 2 tablespoons pickled capers
- Extra virgin olive oil (EVO) 4 tablespoons
- Optional ½ clove of garlic
- Sale
Method · 40 min
- Cut the stale bread into coarse pieces and soak it in cold water in a bowl for about 20 minutes, or until completely soft.
- Meanwhile, take care of the courgettes: trim the ends, cut them in half, and scoop out the inside with a teaspoon, setting the pulp aside to form a sort of boat.
- Squeeze the soaked bread very well and transfer it to a large bowl, then add the well-drained tuna, 3 tablespoons of zucchini pulp, the pickled capers, the grated pecorino cheese, a pinch of fine salt, and the pressed garlic clove (or finely chopped). Mix everything together with a spoon.
- Place the zucchini boats on a baking sheet lined with parchment paper, and fill each one with a generous teaspoon of mixture.
- Finish with a sprinkling of grated pecorino and a drizzle of extra virgin olive oil, then bake in a preheated oven at 180°C fan-assisted for about 20 minutes, or 200°C static for 25-30 minutes.
Follow our step-by-step guide to make these tuna-stuffed courgettes, which will delight every palate with their delicate yet nutritious flavour.
