Round Zucchinis Stuffed With Tuna

READY IN: 45mins




  • 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 / zucchini). Return to the pan.
  • Add wine and vegetable broth to the pan, return the zucchini 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.