Stuffed Zucchini Tunisian Style
6 servings
120 minutes
Tunisian stuffed zucchini is an original dish that combines Mediterranean aromas and the tender texture of vegetables. The roots of this recipe trace back to North African cuisine, where tuna and aromatic spices play a key role. In this version, they gain new life in Russian gastronomy. The harmony of spices, including cumin and coriander, gives the filling a rich Eastern flavor, while couscous makes it fluffy and nutritious. The delicate zucchini, lightly steamed, becomes the perfect shell for this rich mix. Béchamel adds creamy softness, complementing the dish with a subtle creamy note. The composition is finished with a bright tomato sauce with basil that adds freshness and a slight tanginess. This dish is perfect for cozy family dinners as well as festive feasts, impressing with its sophistication and balanced flavors.
1
Mash canned tuna with olive oil, adding cumin, ground coriander, black pepper, caraway, and hot red pepper. Refrigerate for an hour.
- Canned tuna in oil: 1 jar
- Olive oil: 4 tablespoons
- Ground cumin (zira): 1 teaspoon
- Coriander: 1 teaspoon
- Ground black pepper: to taste
- Caraway: 1 teaspoon
- Ground chili pepper: 1 teaspoon
2
Cut the zucchini into 2-3 sticks, remove the seeds, and steam for a few minutes. It will remain firm and won't absorb water. Let it cool.
- Zucchini: 4 pieces
3
Preheat the oven to 180 degrees.
4
In a pan, heat two tablespoons of butter, add two tablespoons of flour, and quickly whisk everything to avoid lumps and prevent the butter from darkening. Set the heat to the lowest setting and gradually pour in the milk while constantly stirring until a smooth sauce forms. Cook for 15 minutes without letting it boil, stirring constantly. At the end, add salt and ground nutmeg to taste.
- Butter: 2 tablespoons
- Wheat flour: 2 tablespoons
- Milk: 700 ml
- Salt: to taste
- Ground nutmeg: 0.3 teaspoon
5
Mix tuna with couscous. Fill the zucchini with this filling, place on a baking sheet, pour with béchamel sauce, and bake in the oven for 30-40 minutes at 180 degrees.
- Canned tuna in oil: 1 jar
- Couscous: 100 g
6
For the tomato sauce, fry the onion. While it's frying, peel the slightly crushed tomatoes (blanch them for this), remove the seeds, chop finely, and then simmer with olive oil, salt, pepper, a teaspoon of sugar, and the onion, and finally, off the heat, add basil.
- Red onion: 1 piece
- Tomatoes: 4 g
- Olive oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Sugar: 1 teaspoon
- Basil: 1 bunch
7
Place the zucchini on a plate, pour tomato sauce over it, garnish with a sprig of greens, and serve.