Zucchini stuffed with tuna

fish tuna vegetables


  • 4 courgettes (approx. 700 g)
  • 180 g of canned tuna in oil
  • 50 g Taggiasca olives
  • capers to taste
  • breadcrumbs 65 g of breadcrumbs
  • oil q.b. moraiolo extra virgin olive oil by Pruneti
  • salt to taste


  • First wash and remove the ends of the courgettes; then boil them in plenty of salted water: cook them for about 8-10 minutes so that they remain firm enough but soft inside.Drain them, then use a sharp knife to cut them in half lengthways.
  • With a spoon or a small spoon, remove the pulp: put it in a container to cool and keep it aside.
  • Then add the tuna, the desalted capers and the Taggiasca olives;
  • Add salt and mix everything together. Transfer these ingredients to a blender, or use an immersion blender, and reduce everything to a creamy mixture.
  • Add the breadcrumbs to give it more texture and mix with a spoon.
  • Place the courgettes on a baking tray lined with baking paper and stuff them with the prepared filling. Use a spoon to compact them well, so that the filling doesn't come out during cooking
  • On each courgette add a little breadcrumbs and a drizzle of Moraiolo extra virgin olive oil by Pruneti, then bake in a ventilated oven preheated to 180° for about 30-40 minutes (depending on the size).
FIND ALL THE INGREDIENTS FOR THIS RECIPE AT EGRO', next to Borough Kitchen, Islington Square, 116 Upper St, London N1 1AB, United Kingdom.

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