Tuna-Stuffed Zucchini Recipe - Cooking Index
Tuna-Stuffed Zucchini Recipe - Cooking Index
| 2 | Day-old Italian or French bread - crusts removed | |
| 3 tablespoons | 45ml | Milk |
| 4 | Zucchini - (abt 1 1/4 lbs) | |
| 1 | Tuna packed in olive oil - (6 1/2 oz) | |
| 1/4 cup | 49g / 1.7oz | Freshly-grated Parmigiano-Reggiano - plus |
| 2 tablespoons | 30ml | Freshly grated Parmigiano-Reggiano - divided |
| 1 | Garlic clove - finely chopped | |
| 2 tablespoons | 30ml | Finely-chopped parsley |
| Freshly-grated nutmeg | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Egg - beaten |
Heat the oven to 425 degrees. Oil a small baking pan just large enough to hold the zucchini halves in a single layer.
Sprinkle the bread with the milk and soak until softened, 5 minutes.
Trim off the tops and cut the zucchini in half lengthwise. With a teaspoon, scoop out the pulp leaving a 1/4-inch thick shell. Chop the pulp and reserve.
Drain the tuna, reserving the oil. Mash the tuna in a bowl. Squeeze the bread and add it to the tuna along with 1/4 cup chopped zucchini pulp, 1/4 cup cheese, garlic, parsley, nutmeg and salt and 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 of the reserved tuna oil. Sprinkle with the remaining cheese. Pour 1/2 cup water around the zucchini.
Bake until the zucchini are tender and browned, about 40 minutes. Serve warm or at room temperature.
This recipe yields 4 servings.
Each serving: 267 calories; 632 mg sodium; 69 mg cholesterol; 9 grams fat; 3 grams saturated fat; 23 grams carbohydrates; 23 grams protein; 2.67 grams fiber.
Source:
The Los Angeles Times, 09-05-2001
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