The stuffed zucchinis are a dish that combines Mediterranean flavors into a perfect combination of freshness and taste. This recipe takes advantage of the delicacy of zucchinis, which serve as an ideal base for a rich and flavorful filling.
The tuna, the main ingredient of the filling, adds a hint of the sea to the preparation, which harmoniously blends with the sweetness of cherry tomatoes. The Taggiasca olives add a touch of savoriness and a slight bitter aftertaste, which pleasantly contrasts with the freshness of the zucchinis and the slight acidity of the tomatoes.
The dish is completed with the addition of egg, breadcrumbs, and Parmesan, which help bind the filling ingredients and create a golden crust during cooking.
This preparation is ideal to be served as an appetizer, main course, or side dish, and it is perfect both hot and at room temperature. Stuffed zucchinis are an example of how simple ingredients can be transformed into an elegant and tasty dish, capable of bringing the authentic flavors of Italian cuisine to the table.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Preparation of Mediterranean Stuffed Zucchini
- 6 zucchini
- 3.5 oz canned tuna in oil
- 10 cherry tomatoes
- 1 egg
- 10 Taggiasca olives
- 6 tbsps grated Parmesan cheese
- 6 tbsps breadcrumbs
- to taste fine salt
- to taste extra virgin olive oil
- 1 tbsp capers
Tools
- 1 Bowl
- 1 Baking Dish
- 1 Chopper
- 1 Fork
- 1 Knife
- Paper Towel
Steps for Preparing Mediterranean Stuffed Zucchini
WATCH THE VIDEO FOR A PERFECT PREPARATION
Start by thoroughly washing the zucchinis and cherry tomatoes. Dry them and cut the tomatoes into thin wedges, chop the chopper the capers, and remove the pits from the olives and cut them into wedges as well.
Remove the top part of the zucchinis and with a knife make incisions around the edges. Then, with a spoon, gently scoop out the insides removing the seeds and pulp, leaving about a quarter-inch thickness to prevent the zucchinis from breaking during cooking. Save the pulp and discard the seeds. If the zucchini pulp is very watery, squeeze it slightly before using it in the filling to avoid it being too liquid.
Salt the zucchinis with fine salt and turn them upside down. Let them rest for half an hour to lose all the excess water.
Then dry them with paper towel.
In a bowl, add the finely chopped zucchini pulp, the egg, crumbled tuna, tomatoes, chopped olives, capers, breadcrumbs, and grated Parmesan cheese, and season with salt. Mix everything well and generously fill the zucchinis.
Transfer them to an oiled baking dish , sprinkle with more grated Parmesan and a drizzle of extra virgin olive oil and bake at 392°F (200°C) for about 30 minutes, or until golden.
Let the stuffed zucchinis rest for a few minutes after baking. This allows the flavors to meld better and makes serving easier.
And… enjoy them all!
Enjoy your tasting from Barbara!
Storage and Tips
Choose zucchinis of similar size for even cooking. Larger zucchinis are ideal for hollowing and stuffing.
If you want the zucchinis to be particularly soft, you can blanch them for 2-3 minutes before hollowing and stuffing. This will also reduce the baking time.
Don’t overdo the salt: the tuna, olives, and capers are already savory.
They can be stored in the fridge for two to three days, but let the stuffed zucchinis cool completely at room temperature first to prevent condensation that could make them soggy.
Transfer the stuffed zucchinis to an airtight container. This helps preserve the flavors and maintain freshness.
For freezing, wrap each stuffed zucchini in cling film, ensuring they are well sealed. Place the wrapped zucchinis in a freezer bag or a freezer-safe airtight container.
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