Zucchini stuffed with tuna

Zucchini stuffed with tuna is a simple and delicious dish, great as an appetizer or as a single course for a light meal. Here’s how to prepare them with an all-Italian twist.

Ingredients

• 4 medium zucchini
• 160 g of oil-packed tuna, drained
• 2 tablespoons of salted capers, desalted and chopped
• 1 clove of garlic
• 2 tablespoons of breadcrumbs
• 2 tablespoons of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

Preparation

1. Wash the zucchini and cut them in half lengthwise. Hollow out the center with a teaspoon carefully to not break the skin.
2. Chop the zucchini flesh that has been scooped out and set it aside.
3. In a pan, heat a drizzle of extra virgin olive oil and sauté the finely chopped garlic.
4. Add the chopped zucchini flesh and cook for a few minutes until it becomes soft. Then, remove the pan from the heat and allow to cool.
5. In a bowl, combine the drained and flaked tuna, chopped capers, breadcrumbs, grated Parmesan cheese, and the cooled zucchini mixture. Mix well to blend the ingredients and taste to adjust for salt and pepper.
6. Fill the zucchini halves with the prepared filling, pressing down lightly to compact it.
7. Place the stuffed zucchini in a lightly oiled baking dish and sprinkle with a little breadcrumbs and a drizzle of extra virgin olive oil.
8. Bake in a preheated oven at 180 °C for about 20-25 minutes or until the surface is golden brown.
9. Serve hot, garnished with chopped parsley if desired.

Curiosity

Zucchini is a very versatile vegetable in Italian cooking; it can be used well in both cold dishes like salads and in hot dishes, grilled or as a side dish. Additionally, they can be filled with a variety of ingredients for an endless range of fillings, from rich and substantial to light and healthy.

If you’re looking for a wine pairing, a light and fresh white wine like Verdicchio dei Castelli di Jesi would go well with the delicateness of this dish.