white wine (2 or 3 tablespoons),
olive oil (about 3 or 4 tablespoons)
How to prepare zucchini stuffed with tuna
A simple and delicious recipe, ideal for encouraging little ones to eat vegetables. Kitchen and recipes Cutlery and cutting accessories
The first step is to wash the zucchini well and cut it in half lengthwise. Then, remove the flesh with a small spoon, taking care not to pierce the skin.
Finely chop the flesh of the zucchini and place it in a bowl. Add the drained and flaked tuna, lightly beaten eggs, half of the grated Parmesan cheese, breadcrumbs, salt and parsley. Drizzle with olive oil and mix everything together with a spoon.
Lightly oil a baking sheet with olive oil and arrange the zucchini slices on it. Top them with the filling prepared in the bowl, then sprinkle with the remaining cheese and breadcrumbs. Pour a drizzle of white wine into the tray and bake in a preheated oven at 190°C (gas mark 6). Cook the tuna-stuffed zucchini for about half an hour, using the oven’s fan heat, or until nicely browned.
