Lykkers, here's a bright and flavorful idea to add to your summer menus. This dish is easy to prepare, quick to cook, and great served either warm or cold.

These stuffed zucchini with tuna make a fantastic centerpiece for lunch or dinner and are also excellent when prepared ahead of time.

A fresh idea for your table

Simple ingredients, vibrant taste

Zucchini is one of the most versatile vegetables of the warm season. Their mild flavor and soft texture make them ideal for many dishes, especially when combined with tasty ingredients like tuna, herbs, and tomatoes.

In this recipe, zucchini are hollowed out and filled with a savory mix, then baked to golden perfection.

Great for the whole family

This recipe is gentle in flavor yet satisfying and hearty. It's a clever way to encourage kids and picky eaters to enjoy more vegetables, thanks to the familiar and pleasant taste of the filling.

Ingredients and preparation

What you’ll need (serves 4):

- 3 medium zucchini

- 150 g canned tuna, drained

- 1 egg

- 50 g breadcrumbs

- ½ small red onion, finely chopped

- Fresh parsley, chopped (to taste)

- 6 cherry tomatoes

- Olive oil, as needed

- Fine salt, to taste

Step-by-step instructions

1. Prepare the zucchini

Wash the zucchini thoroughly, then cut them lengthwise. Use a spoon to scoop out the pulp, creating "boats." Sprinkle a bit of fine salt over each half and let them rest while preparing the filling.

2. Chop the pulp

Take the zucchini pulp and chop it into small pieces. Place them in a mixing bowl.

3. Combine the ingredients

To the chopped pulp, add the drained tuna, the finely chopped red onion, the egg, and parsley. Mix everything thoroughly with a fork until well blended.

4. Adjust the texture

Gradually add the breadcrumbs, stirring until the mixture reaches a firm and moldable consistency. It should hold its shape without being too dry.

5. Assemble the dish

Grease the base of a baking dish with a little olive oil. Fill each zucchini half with the prepared tuna mixture and arrange them in the dish side by side.

6. Add the finishing touches

Top each stuffed zucchini with a light sprinkle of breadcrumbs. Slice the cherry tomatoes in half and place one or two halves on top of each filled zucchini. Drizzle a little olive oil over everything.

7. Bake to perfection

Place the baking dish in a preheated oven at 180°C (fan mode) and cook for around 40 minutes, or until the tops are golden and slightly crispy.

8. Ready to enjoy

Once cooked, remove from the oven and let them cool slightly. Serve them warm, or allow them to cool fully for a refreshing and lighter option.

Tips and variations

Enhance the flavor

For more variety, consider adding ingredients like chopped green olives or a pinch of dried oregano. If you prefer a sharper flavor, a few minced capers can also make a great addition.

No red onion?

Feel free to skip the onion if you prefer a milder taste. You can also substitute it with finely chopped white onion or a small piece of leek.

Storage tips

If you have leftovers, place them in an airtight food container and store in the fridge for up to two days. Let them come to room temperature before serving again for the best taste.

Conclusion

Zucchini stuffed with tuna are an ideal addition to any summer meal. With minimal ingredients and a quick cooking time, this recipe brings together lightness, taste, and a pleasing presentation. Lykkers, this dish is not only simple to prepare, but it's also satisfying and suitable for a variety of palates. Try it out, customize it to your liking, and enjoy a meal that's as delightful as it is wholesome.