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Zucchine ripiene di tonno
Dear friends of Italian cuisine, today we would like to present you a simple but delicious recipe: Tuna zucchini boats. This delicious appetizer or main dish is quick to prepare and perfect for those looking for a low-carb meal. The zucchini is stuffed with a spicy tuna filling and baked in the oven until nice and golden brown. Served with a fresh salad, the tuna zucchini boats are perfect for a summer evening. Let’s get started!
- First, bring a large pot of well-salted water to a boil.
- Then wash the zucchini thoroughly and blanch in boiling water for 10 minutes. Then remove, put in a bowl of cold water and leave to cool.2 zucchini
- Then cut in half lengthwise and carefully scrape out the flesh. The shell of the zucchini should still have a thickness of about half a centimeter, so that it does not become brittle.
- Now cut the pulp obtained into small pieces. Peel and finely chop the onion.1 onion
- Heat some olive oil in a frying pan. Add the onion and anchovies and sauté briefly.4 anchovy fillets in oil
- Then add the flesh of the zucchini, season with salt and pepper and fry for about 5 minutes on medium heat. Then remove from heat and leave to cool briefly.
- Preheat the oven to 200°C/390°F.
- Now put the drained tuna, parmesan cheese, breadcrumbs, eggs, pine nuts and the capers in the blender. Add the lukewarm flesh and puree finely.200 g tuna in olive oil, 50 g Breadcrumbs, 50 g parmesan cheese, 2 eggs, 1 tbsp pine nuts, 1 tbsp capers
- Place the zucchini boats on a baking tray lined with baking paper. Now transfer the prepared filling evenly into the boats with a spoon. Then sprinkle the fillings with a little more breadcrumbs.
- Finally, place in the preheated oven and bake for about 20 minutes until golden brown.Buon appetito!
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