Stuffed zucchini is a delicious and healthy choice, perfect for any meal. To prepare this recipe, we start by ensuring we have all the necessary ingredients on hand. We choose fresh, medium-sized zucchinis, which are easier to handle and stuff. It is important to wash them well under cold running water to remove any impurities or pesticides.
After washing the zucchinis, we cut off the ends and split them lengthwise, resulting in two halves. Using a special scooping tool, similar to the one used for cantaloupe, we carefully remove the flesh of the zucchinis, being careful not to damage the skin. This flesh will later be used in the filling.
While we are working with the zucchinis, we put a pot of water to boil. When the water is boiling, we add the zucchini halves and let them boil for about 5 minutes. This step is essential as it helps soften the zucchini, making it easier to digest and taste. After boiling, we remove the zucchinis from the water and place them in a colander, allowing them to cool and drain well.
In the meantime, we prepare the filling. The flesh of the zucchinis can be blended with an immersion blender or grated, depending on preference. Then, we wash the chives and mint well, chopping them finely using a mezzaluna, which is more effective than a traditional knife. Next, we prepare the anchovies and sun-dried tomatoes, which we chop finely with the same tool.
We mix all the chopped ingredients with the zucchini flesh and add the canned tuna along with its oil, being careful not to exceed 1-2 tablespoons of oil. Breadcrumbs are added later, serving to bind the mixture and give it a crunchy texture.
Once the filling is well combined, we turn our attention to the baking tray where we will bake the zucchinis. We place the zucchini shells in the tray and generously fill them with the prepared mixture. The oven should already be preheated to 200 degrees Celsius. We bake the zucchinis for about 30 minutes, or until the zucchini is well cooked and the filling becomes crunchy and golden on top.
This recipe is versatile and can be served warm, as an appetizer or main dish, or cold, making it perfect for summer meals. Additionally, you can adapt the ingredients to your personal preferences, replacing chives with a bit of green onion, anchovies with sardines or mackerel, and sun-dried tomatoes with roasted peppers. This flexibility makes the recipe not only delicious but also easy to customize. Enjoy every bite!
After washing the zucchinis, we cut off the ends and split them lengthwise, resulting in two halves. Using a special scooping tool, similar to the one used for cantaloupe, we carefully remove the flesh of the zucchinis, being careful not to damage the skin. This flesh will later be used in the filling.
While we are working with the zucchinis, we put a pot of water to boil. When the water is boiling, we add the zucchini halves and let them boil for about 5 minutes. This step is essential as it helps soften the zucchini, making it easier to digest and taste. After boiling, we remove the zucchinis from the water and place them in a colander, allowing them to cool and drain well.
In the meantime, we prepare the filling. The flesh of the zucchinis can be blended with an immersion blender or grated, depending on preference. Then, we wash the chives and mint well, chopping them finely using a mezzaluna, which is more effective than a traditional knife. Next, we prepare the anchovies and sun-dried tomatoes, which we chop finely with the same tool.
We mix all the chopped ingredients with the zucchini flesh and add the canned tuna along with its oil, being careful not to exceed 1-2 tablespoons of oil. Breadcrumbs are added later, serving to bind the mixture and give it a crunchy texture.
Once the filling is well combined, we turn our attention to the baking tray where we will bake the zucchinis. We place the zucchini shells in the tray and generously fill them with the prepared mixture. The oven should already be preheated to 200 degrees Celsius. We bake the zucchinis for about 30 minutes, or until the zucchini is well cooked and the filling becomes crunchy and golden on top.
This recipe is versatile and can be served warm, as an appetizer or main dish, or cold, making it perfect for summer meals. Additionally, you can adapt the ingredients to your personal preferences, replacing chives with a bit of green onion, anchovies with sardines or mackerel, and sun-dried tomatoes with roasted peppers. This flexibility makes the recipe not only delicious but also easy to customize. Enjoy every bite!
Ingredients
4 green zucchinis, 1 can of tuna (120 g) in oil with all its oil, 2 sun-dried tomatoes, 1 handful of crow's grass, 2 sprigs of mint, 2 tablespoons of breadcrumbs (approximately), 2 fillets of anchovies.