Tuna Stuffed Zucchini Recipes

TUNA-STUFFED ZUCCHINI

Steps:

• Fill a large pot with salted water, place the zucchini into the pot, and boil over medium heat for about 5 minutes to soften. Remove the zucchini, slice in half lengthwise, and allow to cool.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. Set aside the scooped out flesh in a bowl.
• Place the zucchini flesh into a bowl and mash well. Mix in the tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Lightly stuff the zucchini shells with the tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half.
• Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.

TUNA-STUFFED ZUCCHINI

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 425°F. Oil a baking pan just large enough to hold the zucchini halves in a single layer. 2 Sprinkle the bread with the milk and let soak until softened. Scrub the zucchini with a brush under cold running water. Trim off the ends. 3 Cut the zucchini in half lengthwise. With a small spoon, scoop out the pulp, leaving a 1/4-inch shell, and set the pulp aside. Arrange the zucchini shells cut-side up in the prepared pan. Chop the zucchini pulp and place it in a bowl. 4 Drain the tuna, reserving the oil. Mash the tuna in a large bowl. Squeeze out the bread and add it to the tuna along with the chopped zucchini pulp, 1/4 cup of cheese, garlic, parsley, nutmeg, and salt and pepper to taste. Mix well. Stir in the egg. 5 Spoon the mixture into the zucchini shells. Arrange the zucchini in the baking pan. Drizzle with a little of the reserved tuna oil. Sprinkle with the remaining cheese. Pour 1/2 cup of water around the zucchini. 6 Bake 30 to 40 minutes or until the zucchini are browned and tender when pierced with a knife. Serve warm or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TUNA-STUFFED ZUCCHINI

Steps:

• Place a rack in the center of oven; preheat to 425°; oil a baking pan just large enough to hold the zucchini halves in a single layer.
• Sprinkle the bread with the milk and let soak until softened.
• Scrub the zucchini with a brush under cold running water; trim off the ends.
• Cut the zucchini in half lengthwise; with a small spoon, scoop out the pulp, leaving a 1/4-inch shell, and set the pulp aside.
• Arrange the zucchini shells cut-side up in the prepared pan; chop the zucchini pulp and place in a bowl.
• Drain the tuna, reserving the oil; mash the tuna in a big bowl; squeeze out the bread and add it to the tuna along with the chopped zucchini pulp, 1/4 cup cheese, garlic, parsley, nutmeg, and salt/pepper to taste; mix well; stir in the egg.
• Spoon the mixture into the zucchini shells; arrange the zucchini in the baking pan.
• Drizzle with a little reserved tuna oil.
• Sprinkle with the remaining cheese; pour 1/2 cup water around the zucchini.
• Bake 30-40 minutes or until the zucchini are browned and tender when pierced with a knife.
• Serve warm or at room temperature.

ZUCCHINI BLOSSOMS STUFFED WITH TUNA

Steps:

• Drain tuna and put into container of food processor or electric blender. Add yogurt, horseradish and mayonnaise and blend to fine paste.
• Open zucchini blossoms (make sure yours have not been sprayed with insecticide) and fill with paste. Tie ends of petals at top as if tying a bandana.
• Beat egg yolk until light and golden.
• Beat whites until moderately stiff. Fold into yolk along with beer.
• Dredge stuffed blossoms in flour, then dip to coat well with batter.
• Heat oil to depth of 1/2 inch in heavy skillet. Add batter-coated blossoms a few at a time. When batter has set on bottom carefully turn blossoms and cook until nicely brown all over.