The tuna stuffed zucchini is an easy and quick recipe for a tasty appetizer or a light main course. Great hot or cold, stuffed zucchini is a variation of stuffed round zucchini and is prepared in just a few simple steps.
There’s no need to blanch the zucchini; just scoop out the pulp and cook it for a few minutes with anchovies and capers. Tuna and an egg are then added to this filling, making this main course really tasty. Now follow me into the kitchen because the tuna and caper stuffed zucchini will be ready in a click!
Here are other zucchini recipes to try:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 121.67 (Kcal)
- Carbohydrates 6.66 (g) of which sugars 0.34 (g)
- Proteins 12.81 (g)
- Fat 5.67 (g) of which saturated 1.24 (g)of which unsaturated 1.12 (g)
- Fibers 1.34 (g)
- Sodium 796.79 (mg)
Indicative values for a portion of 88 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
- 2 zucchini
- 5.5 oz canned tuna in water
- 1 tbsp extra virgin olive oil
- 1 egg
- 2 anchovies
- 2 tsp pickled capers
- 0.7 cup breadcrumbs
- salt (to taste)
Tools
- Basin
- Pan
- Cutting Board
- Knife
- Spoon
- Baking Dish
Steps
To prepare tuna stuffed zucchini, wash the zucchini under water and remove the ends. Then cut them in half lengthwise, and use a spoon or teaspoon to scoop out the pulp, being careful not to break the outer part of the zucchini.
Then place the pulp in a non-stick pan with the oil and add the capers and anchovies. Adjust the salt and cook for 10 minutes. Then transfer everything to a basin and let it cool.
Then add the tuna and egg, mixing well to combine all the ingredients. Now take back the zucchini you had emptied and fill them with the stuffing. Add breadcrumbs on top and some oil, and bake in a static oven at 356°F (180°C) for 20 minutes or until the zucchini are tender.
The stuffed zucchini are ready! You can serve them hot or cold.
Variations and Tips for Tuna Stuffed Zucchini
Stuffed zucchini can be stored in the fridge for one or two days at most.
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