Tuna Stuffed Zucchini

Tuna stuffed zucchini is a simple and tasty dish, perfect as an appetizer or single dish for a light meal. Here’s how to prepare them with an all-Italian touch.

Ingredients

• 4 medium zucchini
• 160 g tuna in oil, drained
• 2 tablespoons salt-packed capers, desalted and chopped
• 1 garlic clove
• 2 tablespoons breadcrumbs
• 2 tablespoons grated Parmesan
• 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. Carefully scoop out the inside with a teaspoon without breaking the skin.
2. Chop the extracted zucchini pulp 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 pulp and cook for a few minutes until soft. Then, remove the pan from the heat and let cool.
5. In a bowl, combine the drained and flaked tuna, chopped capers, breadcrumbs, grated Parmesan, and the cooled zucchini mixture. Mix well to combine the ingredients and taste to adjust salt and pepper.
6. Stuff the zucchini halves with the prepared filling, pressing lightly to compact it.
7. Arrange 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.
9. Serve hot, garnished with chopped parsley if desired.

Fun Facts

The zucchini is a very versatile vegetable in Italian cuisine; it lends itself well to both cold dishes like salads and hot dishes, grilled or as a side. Furthermore, it is possible to fill them with a variety of ingredients for an infinite range of fillings, from rich and substantial to light and healthy.

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