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Zucchini stuffed with tuna, capers anchovies

ingredients

servings

4

Extra virgin olive oil

to taste

Breadcrumbs

3 spoons

Capers

2 teaspoons

Anchovies in oil

5 fillets

Tuna in oil

2 tins

Courgette

4 unit

Side Dishes from Italy

Zucchini stuffed with tuna, capers anchovies

Zucchini stuffed with tuna, capers anchovies

with gluten with fish source of C vitamins source of D vitamins high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Zucchini stuffed with tuna, capers anchovies

Zucchini stuffed really tasty, with the flavors of our land, with the Mediterranean fragrances that will conquer you!

Zucchini stuffed with tuna, capers anchovies step 1

step 1

Use round zucchini (or if you want medium sized ones) to wash and dry them, remove the cap and scoop out the pulp with the aid of a teaspoon.

Zucchini stuffed with tuna, capers anchovies step 2

step 2

Bake for 2/3 minutes in a pot with slightly salted water, remove and put them on the baking sheet covered with baking paper. Turn the oven to 200 ° fan mode.

Zucchini stuffed with tuna, capers anchovies step 3

step 3

Cook the zucchini pulp in a pot with little oil for 5 minutes without making it dry too much, in a mixer, tuna (80gr each box), dissected capers, anchovies and grated bread.

Zucchini stuffed with tuna, capers anchovies step 4

step 4

Do it all to a creme, but if you prefer a larger consistency roughly chopped the ingredients.

Zucchini stuffed with tuna, capers anchovies step 5

step 5

Add the tuna mixture to the pulp in the pot, stir well and then fill each of the courgettes. Serve for about 40 minutes, until full cooking of the courgettes.

Zucchini stuffed with tuna, capers anchovies step 6

step 6

Leave each of your zucchini on top, remove the last 5 minutes of cooking. Fry and serve hot.

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