Zucchini stuffed with tuna Baked omelettes with mushrooms, red onion and Taggiasca olives

The zucchini stuffed with tuna, cooked al oven, I’m a second dish simple and light, a lot easy to prepare e rapid in the making. Delicious savory morsels, with a slight scent of mint and parsley, are also perfect for a aperitif or one dinner buffet.

Ingrediants

  • 3 courgettes
  • 1 clove of garlic
  • 1 anchovy in oil
  • 150 g of drained tuna in olive oil
  • 1 egg
  • 20 g of almonds
  • 1 tablespoon of capers
  • extra virgin olive oil
  • 60 g of grated Parmesan cheese
  • bread crumbs
  • parsley
  • mint
  • salt
  • pepper

How to prepare: Zucchini stuffed with tuna

That of zucchini stuffed with tuna is a recipe of rolls as simple as tasty. An original way to serve stuffed zucchini, an alternative to the classic courgettes a boat: rolls prepared by cutting the courgettes into a ribbon with a mandolin and rolling them on a knob of stuffing tuna fish scented from a mince of mint And parsley. A perfect finger food to serve as starter, as a morsel from buffet but also how second dish light.

The ingrediants I am simple, are prepared in a few easy moved and in just over half an hour they are ready to serve.

The delicate taste of zucchini is appreciated by most and makes this vegetable one of the most versatile ingredients in the kitchen and most loved by children. For this recipe we recommend the green zucchini which have a firmer pulp, but also the light zucchini, more common in the summer season, will do just fine. The combination with the tuna fish it is particularly tasty and makes of these baked stuffed zucchini a dish to be enjoyed hot but also excellent cold, the next day, perhaps brought to a picnic.

If you like this recipe, try also stuffing the round courgettes like these Zucchini stuffed with provola and smoked ham or the Zucchini stuffed with vegetables.

OTHER TASTY RECIPES: Stuffed artichokes with sausage, Stuffed tomatoes with rice, Stuffed eggs, Stuffed apricots with cream cheese

Easy Execution Preparation Time 20 min Cooking Time 40 min Servings 4 – 6

How to prepare: Zucchini stuffed with tuna

Preparation Zucchini stuffed with tuna - Phase 1

Preparation Zucchini stuffed with tuna - Phase 1

Start preparing the zucchini stuffed with tuna by cutting the ends of the vegetables. Cut the courgettes in half and with a potato peeler (or a mandolin) cut into thin and regular slices from the central parts. Keep the leftovers and chop them with a knife. In a non-stick pan, melt the anchovy in the oil with the garlic clove.

Preparation Zucchini stuffed with tuna - Phase 2

Preparation Zucchini stuffed with tuna - Phase 2

Remove the garlic, add the chopped courgette leftovers and let them season for 5 minutes, adding salt and pepper. Withdraw and let cool. Transfer everything to the mixer jar together with the drained tuna, capers, almonds, parmesan, egg, mint and parsley and add as much breadcrumbs as it will serve to obtain a soft but not too moist mixture. Season with salt and pepper.

Preparation Zucchini stuffed with tuna - Phase 3

Preparation Zucchini stuffed with tuna - Phase 3

Place a nut of the filling at the beginning of a courgette ribbon and roll it up to form a cylinder. Proceed in this way until all the ingredients are used up and place them in a baking tray lined with parchment paper. Drizzle with oil, sprinkle with a little Parmesan cheese and cook in a preheated oven at 190 ° for 30 minutes or until golden brown.

Preparation Zucchini stuffed with tuna - Phase 4

Remove from the oven and serve the courgettes stuffed with tuna hot or at room temperature.

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