Tuna and Tomato Stuffed Round Zucchini
Servings 4 people
Equipment
- oven
- frying pan
Ingredients
- 4 round zucchini
- 280 g canned tuna
- 1 onion
- 400 g tomato purée
- 100 g grated cheese
- black olives optional
- bread crumbs
- oil
- salt and pepper
Instructions
- Remove the tops of the round zucchinis and hollow them out with a spoon, leaving about 1 cm of flesh around the edge (see our article on How to stuff round zucchini).
- Peel and chop the onion, then sauté it in a bit of oil. Add the tomato purée, and season with salt and pepper.
- If you’ve scooped out some nice flesh from the zucchinis (sometimes there are too many seeds), chop it up and add it to your mixture.
- Add the flaked tuna (but not too much, it’s better with some chunks) and the grated cheese. You can also add a few black olives, as they pair well with tuna.
- Stuff the zucchinis with this mixture. Place them in an oven dish, sprinkle with breadcrumbs, and place the zucchini tops next to them.
- Bake for 30 minutes at 200°C (392°F)
- Serve the zucchinis with their tops on the side for a prettier presentation!
