I told you I wasn’t finished with zucchini! We can call this stuffed zucchini week. Needless to say this is one of my favourites. I know, what isn’t my favourite? When it comes to Italian food I love everything!
Actually I love all kinds of different cuisines. That was one of the best things about being in Toronto. What you crave you can find to eat in that amazing city! Here in Italy it is a little more difficult. Good thing I like to cook.
I am still finding it hard to move onto fall food, maybe because my mother-in-laws garden will keep going for another month with summer produce. Here in Italy it takes longer for the seasons to change. Winters aren’t nearly as hard as I was always used to. Here I can have flowers and veggies 12 months of the year. I can count on one hand the number of times it has snowed in the 20+ years I have lived here.
Although living in central Italy I really miss all those splendid colours of fall. I might just have to take a trip to the North of Italy to see some of those autumn colours.
I am hoping you do have a few zucchini still holding on and you give this zucchini stuffed with tuna a try. Stuffed with tuna and 3 cheeses it is easy and so delicious. We can call this zucchini’s last hurrah, believe me this will be a keeper for next summer. Buon Appetito!
Zucchini stuffed with tuna
Ingredients
- 4 medium zucchini
- 3/4 cup chopped zucchini pulp 95 grams
- 5 ounces flaked tuna 140 grams, drained
- 1 tablespoon bread crumbs 10 grams
- 3/4 cup chopped fresh mozzarella 100 grams
- 1 egg slightly beaten
- 4 tablespoons freshly grated parmesan cheese 32 grams
- 3 tablespoons olive oil 39 grams
- 1/2 teaspoon salt 2 1/2 grams
- 1/2 teaspoon parsley 1/2 gram
Instructions
- Pre-heat oven to 350 degrees (180 degrees celsius)
- Cut zucchini in half, hollow out then again cut in half lengthwise, chop up 3/4 cup of the zucchini pulp and set aside.
- In a medium bowl add pulp, tuna, bread crumbs, mozzarella, egg (slightly beaten), parmesan cheese, olive oil and salt, mix together.
- Line a large cookie sheet with waxed paper. Fill the zucchini boats with the filling and place on the waxed lined cookie sheet. Drizzle with a little olive oil (approximately 1 tablespoon (13 grams)) and bake in pre-heated oven for about 30 minutes. Serve immediately. Enjoy!
Nutrition
Paulina Piskorz says
Thanks for the recipe! It’s seems really nice. But since it contains zucchini, I wanted to say one thing – here: http://www.listonic.com/protips/get/soeextwjle I’ve read that you should buy only zucchinis that are shorter than 8 inches because the longer ones can be bitter. Have really noticed something like that?
Thanks again! Best wishes!
rose says
Hi Paulina, to tell the truth we use the longer and larger zucchini to make zucchini under oil, but I never really thought of them being bitter (of course the pulp isn’t used). I usually go for ones about 7-8 inches, but they should be round enough to hollow out without breaking (I usually cut them in half before hollowing out, just makes it easier). I usually get my zucchini from my mother-in-law’s garden so I will never say no even to the bigger ones, I like them with pasta, I just remove some of the extra pulp and they are good to go. Thanks to you. Have a great weekend!