Zucchini stuffed with tuna and parmesan
4 servings
40 minutes
Zucchini stuffed with tuna and parmesan is a refined dish of European cuisine that combines the tenderness of baked vegetables with the rich flavor of fish and the aroma of cheese. The origins of this dish trace back to the Mediterranean, where stuffed vegetables are popular. The taste harmoniously blends the salty note of tuna with the creamy texture of parmesan, while white wine adds exquisite depth. Crispy breadcrumbs complete the composition, adding a contrast of textures. This dish is perfect for both a light dinner and a festive table, especially when accompanied by a fresh salad and white wine. Its ease of preparation makes it an ideal choice for those looking to impress guests with a simple yet sophisticated treat.
1
Preheat the oven to 180 degrees. Cut the zucchini in half lengthwise and carefully remove the flesh without damaging the skin. Mix the flesh with tuna, egg, half of the parmesan, half of the breadcrumbs, and parsley, and season with olive oil.
- Zucchini: 4 pieces
- Canned tuna in oil: 100 g
- Chicken egg: 2 pieces
- Grated Parmesan cheese: 2 tablespoons
- Breadcrumbs: 2 tablespoons
- Chopped parsley: 1 tablespoon
- Olive oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Place the filling in the zucchini skin, sprinkle with parmesan on top, drizzle with white wine, and bake in a greased dish for about 30 minutes.
- Grated Parmesan cheese: 2 tablespoons
- Dry white wine: 1 tablespoon
- Olive oil: 1 tablespoon
