This delicious starter or main course is quick to prepare and perfect for anyone looking for a low-carb meal. The zucchinis are filled with a spicy tuna cream and baked in the oven until golden brown. Served with a fresh salad, this meal is perfect for a summer evening.
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!