How to make zucchini stuffed with tuna with tomato, a typical summer dish, to be eaten warm or cold, the preparation of which takes about an hour to cook.
Ingredients for 4 people
- 6 courgettes for a total of about 800 g
- 500 g of fresh, peeled and seeded tomatoes
- 4/5 spoons of extra virgin olive oil
- 3 basil leaves
- salt and pepper
For the stuffing
- 150 g of tuna in oil
- 2 tablespoons of chopped parsley
- 1 egg
- 1 clove of garlic
Recommended readings- Parsley artichokes with garlic
- Shredded cabbage with sausages and olives
- Capers and anchovies sauce with olives
- Stir-fried potatoes with tomato
- Recipe for country salad with lettuce and anchovies
- 2 tablespoons of grated Parmesan cheese
- 1 tablespoon of breadcrumbs - if necessary -
- a pinch of oregano
- salt and pepper
Preparation of zucchini stuffed with tuna with tomato
Check, wash the courgettes and cut them lengthwise.
With a teaspoon, remove some pulp and chop it with the tuna and garlic.
Put the mixture in a bowl, add the grated Parmesan cheese, parsley, a whole egg, oregano, a little freshly ground pepper, also if it is necessary to bind the mixture also add the grated bread.
Mix all the ingredients well and fill the courgettes with this preparation.
Meanwhile, reduce the tomatoes in sauce by passing them through a vegetable mill.
Brown the oil in a pan, arrange the courgettes and cook for five minutes, add the tomato puree, a little salt and pepper, the chopped basil leaves and continue cooking for about 45 minutes in a covered container and over medium heat.
Serve the courgettes in the same cooking pan, lukewarm or cold.
