Tuna Stuffed Zucchini

Name: Tuna Stuffed Zucchini
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 Portionen
Ingredients: 4 piece Round zucchini; 2 can Tuna in olive oil; 50 g Grated Parmigiano Reggiano; 50 g Breadcrumbs; 1 piece Egg; 1 bunch Parsley; 1 q.b. Extra virgin olive oil (EVO); 1 pinch Salt

Main course

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Cook Time

55 min

Servings

Difficulty

Easy

Prep Time

15 Min

Description

These tuna stuffed zucchini are a simple and tasty dish, perfect for a light and flavorful summer dinner. The round zucchini, filled with a creamy mixture based on tuna, eggs, Parmesan, and breadcrumbs, are an explosion of Mediterranean flavors. The preparation is quick and easy, ideal for those who have little time but do not want to give up taste. I often prepare them when I have guests for dinner, because they are always a success! They can be prepared in advance and cooked at the last minute, which makes them perfect for organizing a stress-free lunch or dinner. A dish that tastes of sun and sea!

Ingredients (8 ingredients)

4 piece Round zucchini
2 can Tuna in olive oil
50 g Grated Parmigiano Reggiano
50 g Breadcrumbs
1 piece Egg
1 bunch Parsley
1 q.b. Extra virgin olive oil (EVO)
1 pinch Salt

Preparation (4 steps)

Dry ingredients in the bowl

Thermomix® Setting

10 sec/Speed 10

Place 50 g of grated Parmigiano Reggiano in the bowl and chop for 10 Sec./Speed 10. Transfer to a bowl. Add 50 g of breadcrumbs, a pinch of salt, and 1 bunch of chopped parsley. Mix well and set aside.

Filling preparation

In a bowl, combine 2 cans of well-drained tuna in olive oil, 1 egg, the Parmesan, breadcrumb, and parsley mixture prepared previously. Mix well until you get a homogeneous mixture and let it rest for 10 minutes.

Zucchini preparation

Wash and dry 4 round zucchini, then cut off the top. Cut the inside with a knife and empty them with a teaspoon. Salt the zucchini lightly, both inside and out.

Filling and cooking

Arrange the emptied zucchini in a well-oiled baking dish. Fill them with the tuna mixture and close with their caps. Drizzle a little extra virgin olive oil on the zucchini and bake in a static oven at 200°C for about 40 minutes, until golden brown.