Round zucchinis stuffed with tuna fish Recipe

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1 vote | 1795 views

The filling, in spite of the ingredients like anchovies and capers, is very delicate.

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Servings: 4 servings


Cost per serving $3.06 view details


Cut the zucchini tops and remove the flesh until you have a generous cavity. Reserve the tops. Brush inside and outside with olive oil.
Mix and combine oregano, basil, garlic granules, salt and pepper. Sprinkle with the mixture inside of each zucchini. Place the zucchini and tops into a small iron-cast pan and bake in the oven for 20 minutes at 180°C, or until slightly soft. Remove from the oven, let them cool slightly.
Meanwhile, sauté the onion in olive oil. Add anchovies, crush them with a wooden spoon. Set aside to cool slightly.
Add tuna chunks in olive oil, capers, bread crumbs, egg, lemon zest, pepper and parsley to the onion and anchovies. Mix well and combine.
Generously fill each zucchini with the prepared mixture.
Sprinkle grated cheese on top of each stuffed zucchini (1 tablespoon per zucchini).
Add wine and vegetable broth to the pan, return zucchinis to the oven and bake them at 200°C for about 10 minutes.
Serve with tops on and drizzle the liquid from baking over each zucchini.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 332g
Recipe makes 4 servings
Calories 264  
Calories from Fat 98 37%
Total Fat 11.02g 14%
Saturated Fat 2.83g 11%
Trans Fat 0.0g  
Cholesterol 75mg 25%
Sodium 510mg 21%
Potassium 745mg 21%
Total Carbs 16.73g 4%
Dietary Fiber 3.1g 10%
Sugars 5.21g 3%
Protein 21.83g 35%
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