Zucchini stuffed with tuna and tomato
Preparation time: 30 min
Cooking time: 45 min
- 6 zucchini
- 4 fresh chopped tomatoes
- 5 oz tuna in oil
- 1 chopped onion
- 2 tbsp. olive oil
- 8 oz grated Parmesan
- 2 tbsp chopped chives
- 2 tbsp soy sauce
- Salt & pepper
Preheat the oven to 350°F (180°C).
Wash the zucchini and halve them.
Remove the center part of flesh of the zucchini without piercing the skin and chop the flesh with a knife.
Heat the oven dish on medium heat with the oil; then sweat the onions for 2 minutes.
Add the tomatoes, the zucchini flesh and stir it into a compote texture for about 10 minutes, then incorporate the crumbled tuna.
Turn off the heat and add the chives and soy sauce.
Adjust seasoning, then spread the stuffing inside the zucchini.
Wash the oven dish, position the grill and place the stuffed zucchini.
Sprinkle the zucchini with Parmesan and bake for 40 minutes.
Tip: The oven dish grill allows the fat to fall into the bottom of the pan so the zucchini do not bake in it.