Baked Stuffed Zucchini with Swordfish.
The dish of the day that I want to propose to you today is an alternative way to fill zucchini, with fish instead of meat, and also the really fun way of presenting it.
Usually, zucchini is cut lengthwise, it is “uncovered,” hollowed out, and then stuffed.
Today, however, we will cut it into “logs” that we will then hollow out with a scoop, to create zucchini balls, which we will partly use for the filling along with the swordfish, and mostly serve as a side dish for this fantastic dish.
Now we just have to taste them.

Thought for you:

Difficulty: Easy
Cost: Cheap
Rest time: 5 Minutes
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Electric oven, Microwave
Cuisine: Italian
Seasonality: All seasons

345.59 Kcal

calories per serving

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Energy 345.59 (Kcal)
Carbohydrates 27.26 (g) of which sugars 2.36 (g)
Proteins 25.09 (g)
Fat 16.68 (g) of which saturated 3.06 (g)of which unsaturated 4.40 (g)
Fibers 4.14 (g)
Sodium 350.65 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s shop

2.2 lbs zucchini
10.58 oz swordfish
1/2 Tropea red onion
1 clove garlic
as needed chopped parsley
3.53 oz breadcrumbs (seasoned Sicilian-style, see recipe in instructions later)
4 tablespoons extra virgin olive oil
as needed salt
as needed pepper
2 tablespoons tomato paste

Tools

What we need to make

Oven
1 Microwave
1 Frying Pan
1 Melon Baller
Cutting board
Knife
Bowl
1 Food Processor

Preparation of Baked Stuffed Zucchini with Swordfish

Choose nice fresh and firm zucchini. Wash them well and remove the ends.
Cut them into logs.
Then with the help of a melon baller, hollow them out and set the pulp aside.
Sprinkle a pinch of salt inside each log.
Cook in the microwave for 10 minutes, alternatively, you can blanch them for 5 minutes.
Then turn them upside down so they lose the vegetable liquid and excess salt.
Meanwhile, let’s prepare the filling
Buy good fresh swordfish, or any other type of fish you prefer.
Remove the outer skin from the slices, and any bone that sometimes the slices can have in the center.
Cut the slices into pieces and then chop them in a food processor
Also chop a little of the zucchini scraps, along with some parsley, salt, and pepper.
Start cooking the filling by putting 2 tablespoons of oil in a frying pan along with some chopped garlic.
Sauté then..
Add the chopped swordfish, stir for 1 minute, until it changes color then…
Add the chopped zucchini and parsley, stir and cook for another 2 minutes.
As you can see, these are quick cooking steps.
Adjust salt and..
pepper, then..
Turn off the heat and gradually incorporate the Sicilian-style seasoned breadcrumbs, to see how it’s done, click here
complete with 1 tablespoon of tomato paste and 1 egg.
Knead creating a certain consistency..
With this filling, fill the zucchini logs, then bread the top in breadcrumbs.
And place the stuffed zucchini on a plate and set aside.
Now prepare the baking dish, where you will pour the remaining 2 tablespoons of oil, chopped onion, and all the zucchini filling, which, if you have the scoop, will look like small balls, also add the other tablespoon of tomato paste, salt, and pepper
Mix well and make some space to accommodate the zucchini logs
Bake in a preheated oven, and cook for about 20 minutes at 356°F with fan, If you want to cook the zucchini in the microwave, set it to micro_grill for about 15 minutes
Now you just have to enjoy the Baked Stuffed Zucchini with Swordfish.
A fantastic main course.