Diet Fish & seafoods Gluten free

Stuffed zucchini with tuna and anchivies

Servings = 4 pax – Prep. Time = 20 minutes – Cooking Time = 13minutes


  • 4 Rounded zucchini
  • 200g. Extra Virgin Olive Oil;
  • 360 gr. Tuna
  • 2 slices of bread
  • 2 tomatoes
  • 1 garlic clove
  • 2 oil anchovies
  • 2 sp. extra virgin olive oil
  • Basil leaves
  • Salt & Pepper


Wash zucchini and remove the cup, using a zig-zag cutting.;With a small knife gently pull out the pulp of the zucchini.;Steam cook the zucchini for 5 minutes.;;Cut the bread in dices of about 1 cm.;Preheat a pan with oil and garlic, then salt the bread for a couple of minute.;;Meantime boile tomatoes for 5 minutes in warm water, peel them and take the pulp and finely cut it.;In a bowl mix crusted bread, the tomato pulp, add tuna and anchovies, the the basil.;Adjust with salt and pepper.;Fill the zucchini with the dough.;[/lt_recipe]
For a perfect garnish try this Tomato Sauce
In a pan put oil and garlic and fry for a minute.

Add the zucchini pulp and 1 peeled tomato.
Let it cook for 5 minutes.

Eliminate the garlic and whip to obtain a creamy and delicate sauce.

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