Baked Stuffed Zucchini with Tuna: Zucchini here in Liguria are a classic. You can easily find the green ones with flowers, also called Genovese zucchini. Tender and brightly green, they are perfect for many preparations. Today, I present them in my favorite version, stuffed, with a filling that pairs perfectly with this vegetable: Tuna. An excellent dish that can be served as an appetizer, side dish, or main course, depending on the occasion and need. I find them great prepared in advance, ready to be reheated at the end of the evening for a light, comforting, and tasty treat.
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 4 pcs zucchini (green Genovese)
- 4.2 oz tuna in oil
- 1.8 oz parsley (chopped or herbs to taste)
- 1 clove garlic
- 1.8 oz grated Parmesan cheese
- 1 egg
- 1 tbsp breadcrumbs
- 1 clove garlic
- to taste olive oil
Steps
Put a large pot of water on the stove and bring it to a boil.
While the water heats up, take the zucchini, wash, and trim off the hard ends. With a sharp knife, cut them in half and scoop out the inside to create a cavity for the filling.
Set aside the inside pulp.
Blanch the zucchini in salted boiling water until they soften, about 20 minutes.
Place a non-stick pan on the stove, add a drizzle of oil.
Add one or two garlic cloves in the center. When they start to sizzle, add the zucchini pulp, a pinch of salt, and let it soften.Once ready, set aside to cool slightly.
Put the zucchini pulp, prepared pulp, well-drained tuna, and herbs of choice in a mixer. Blend coarsely at medium speed.
Pour into a bowl, add the egg, breadcrumbs, and freshly grated cheese using a spoon.
Arrange the zucchini in a baking dish and fill with the mixture using a spoon or a piping bag.
Drizzle with a bit of olive oil and bake in a preheated oven at 350°F until golden brown.
Once ready, serve two at a time on individual plates while still hot. Enjoy your meal!
For an even more delicious crust, sprinkle the surface with breadcrumbs and freshly grated Parmesan before baking.
