Quick and super tasty Sicilian baked stuffed zucchini with tuna, a delightful second course with all the flavors and colors of the Mediterranean.
The zucchini stuffed with tuna, cherry tomatoes, olives, and capers are extremely tasty, a boat filled with a triumph of flavors and above all, very quick to prepare.
This recipe is my grandmother’s; when zucchini would overrun the garden, she prepared them in every way and this was the method to get us little ones, always a bit reluctant, to eat them. She used a lot and made them in no time. In fact, just put everything together and then the oven takes care of it, with no worries dinner will be ready!
Before proceeding with the step-by-step Sicilian stuffed zucchini recipe with tuna, I’ll leave you with some other quick and tasty zucchini ideas.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 zucchini
- 1.8 oz cherry tomatoes
- 1 egg
- 2 slices white bread (or stale bread)
- 1 tsp Parmesan cheese
- 5 black olives
- 1 tsp capers
- 3 leaves basil
- to taste olive oil
- to taste salt
- to taste pepper
Steps for Sicilian Baked Stuffed Zucchini with Tuna
To make the Sicilian Baked Stuffed Zucchini with Tuna, the first thing to do is to carefully wash the zucchini under running water. Remove the ends and blanch them whole for 5 minutes.
To stop the cooking process, after blanching, put them in ice water for a few seconds.
Once the zucchini have cooled, cut them with a knife to remove the central part and scoop out the center with a spoon. The half zucchini is now ready to receive the filling. Meanwhile, lay them on a towel upside down, so they can release excess water.
Prepare the filling.
Take half of the zucchini pulp you removed for hollowing, finely chop with a knife and put in a bowl, along with one egg, two slices of white bread soaked with milk and squeezed, the olives cut into rings, the cherry tomatoes chopped into small pieces, the finely chopped basil, the drained tuna, the chopped capers and the breadcrumbs, mix everything.
The mixture should be well homogeneous and quite compact.
Fill the zucchini boats with this mixture. Sprinkle with grated Parmesan cheese and drizzle with olive oil.
Bake in the oven at 392°F (200°C) for about 20 minutes, or until the top is gratinated.
The Sicilian baked stuffed zucchini with tuna are ready, you can serve them hot or they will be delicious even cold.
See you next time from Sapore di Arianna!
Storage
The Sicilian Baked Stuffed Zucchini with Tuna can be stored in the refrigerator for 48 hours if well sealed in an airtight container.