Baked zucchini stuffed with tuna and potatoes, a delicious dish perfect for the summer.
I love stuffed and meatless baked zucchini, I prepare them in a thousand ways, for example the other day I made some stuffed vegetarian zucchini with rice and cheese, and this time I stuffed them with potatoes and tuna and no eggs. Yes, I am a fan of the “without this or without that”, because when at home some ingredients are missing, I do not stop, I arrange something and with that I prepare often and spending little, really delicious recipes!
This dish that you see I made with two advanced zucchini that I had in the fridge and with a few other ingredients, turning them into a dinner-saving dish that my children also liked, that you already know: if they were in a deserted island with only zucchini, They’d rather starve than eat them!
But let’s go to the kitchen, I’ll tell you how to prepare them and you will see that you will also like them, but first why don’t you take a look at the recipe of Zucchini omelette and the recipe of Baked zucchini and potato.
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Ingredients
Tools
Steps
How to make baked zucchini stuffed with tuna and potatoes:
Collect the potatoes rinsed in a large pot, cover with water, salt and bring to a boil, cook for about 35 minutes or until sticking with a fork, will not be soft. Drain and let cool.
Rinse the zucchini and divide them in half, with the help of a knife and a spoon dig them and remove the pulp, then arrange them in a baking sheet covered with baking paper.
Sauté the parsley and garlic with a good amount of olive oil, add the pulp taken from the zucchini and cut and pieces in larger parts, salt and left to wilt.
Brush the interior of the zucchini with olive oil and bake in a ventilated oven at 355ºF for 10 minutes, 15 if you use the static mode.
Peel the potatoes and while they are still warm, mash them with a fork or a potato masher (in this case it is not necessary to peel them), add the cooked zucchini, the drained tuna, a handful of Parmesan, salt, pepper and oil and mix.
Remove the zucchini, fill them with the mixture, sprinkle with cheese and breadcrumbs and bake in a ventilated oven at 355 ºF for 10-15 minutes. Once the desired browning is obtained, let cool and serve.
Zucchini prepared in this way are better if consumed lukewarm, they can still be prepared a few hours in advance (no more than 12 and stored at room temperature) and heated at the time of being served.
When cooked and just before serving, sprinkle with chopped parsley.
If you love zucchini recipes, check out:
Would you like to take a look at my Italian recipes website? That’s it: Il caldo sapore del sud.
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Varied doses for servings