Round zucchini are a seasonal vegetable with a delicate flavor. These vegetables have many health benefits, and when cooked with minimal fats, they fit into diets. The Round Zucchini Stuffed with Tuna and Ricotta is a very easy and tasty main course that can be prepared in advance and baked at the last minute. Also try the ones Stuffed with Omelette.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 3People
- Cooking methods: Boiling, Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 288.15 (Kcal)
- Carbohydrates 18.68 (g) of which sugars 6.66 (g)
- Proteins 15.73 (g)
- Fat 17.90 (g) of which saturated 5.43 (g)of which unsaturated 2.97 (g)
- Fibers 3.17 (g)
- Sodium 954.54 (mg)
Indicative values for a portion of 253 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
- 3 round zucchini
- 2.1 oz canned tuna in oil (drained)
- cup ricotta
- 1 oz breadcrumbs (soaked in milk and squeezed)
- 2.7 tbsp milk
- 1 red Tropea onion (small)
- 2 tbsp extra virgin olive oil
- 0.7 oz Pecorino Romano cheese (grated)
- tsp fine salt
- 0.21 oz breadcrumbs
Tools
- Food scale
- Cutting board
- Pot
- Melon baller
- Parchment paper
- Baking pan cm.22
Steps
Wash the zucchini and cut off the tops. Bring water to a boil and immerse them until covered. After 5 minutes, remove the tops and continue cooking the zucchini for another 10 minutes. Use a melon baller or a teaspoon to scoop out the flesh, collect it, and chop it with a mezzaluna. Pour 20 ml of oil into the pan and sauté the finely sliced onion and zucchini flesh over very low heat for 10 minutes.
Meanwhile, place the well-drained tuna and ricotta in a bowl. Add the breadcrumbs soaked in milk and squeezed, and mix. Combine the zucchini flesh and grated Pecorino cheese. Salt and blend the filling. Preheat the static oven to 392 degrees Fahrenheit.
Place a sheet of parchment paper in the baking pan and put the zucchini with their tops alongside. Salt the inside of the zucchini and fill them with the stuffing. Drizzle a little of the remaining 10 ml oil over the stuffing and tops, and sprinkle with a bit of breadcrumbs. Bake and cook for 40-45 minutes, ensuring they don’t brown too much. Remove from the oven and serve with the tops on.
