Ligurian-Style Stuffed Zucchini Recipe
Discover the flavors of Liguria with this traditional recipe for Ligurian-Style Stuffed Zucchini. Perfect for a satisfying second course, this dish brings together the fresh taste of zucchini with a savory filling featuring tuna, pine nuts, and Parmesan. Each bite is a celebration of authentic Italian cuisine!
Serves: 4
Category: Main Course
Ingredients
| Ingredient | Quantity |
|---|---|
| Zucchini | 700 g |
| White onions | 60 g |
| Eggs | 2 |
| Stale bread | 40 g |
| Salted capers | 8 g |
| Pine nuts | 20 g |
| Parmigiano Reggiano DOP | 50 g |
| Extra virgin olive oil | 30 g |
| Black pepper | A pinch |
| Anchovies (anchovy fillets) | 10 g |
| Whole milk | 60 g |
| Tuna in oil | 150 g |
| Fresh thyme | As needed |
| Breadcrumbs | 60 g |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~325 kcal |
| Protein | ~18 g |
| Carbohydrates | ~12 g |
| Fats | ~23 g |
| Fiber | ~3 g |
| Sodium | ~280 mg |
Instructions
-
Prepare the Zucchini
- Begin by washing the zucchini thoroughly. Depending on their firmness, boil them in salted water:
- For firm zucchini: Cook for 6-7 minutes.
- For softer zucchini: Reduce the boiling time to 4-5 minutes.
- Drain the zucchini and immediately transfer them to a bowl filled with ice water to cool rapidly while retaining their vibrant green color.
- Once cooled, trim off the ends and slice each zucchini lengthwise.
-
-
Prepare the Bread
- Dice the stale bread into small cubes.
- Place the bread in a small bowl, pour over the milk, and allow it to soak and soften.
-
Prepare the Onion and Base Mixture
- Peel and finely dice the white onion by first slicing horizontally and then vertically.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and anchovy fillets, stirring frequently. Let the anchovies dissolve into the oil to infuse their flavor.
- Scoop out the pulp from the halved zucchini and add it to the skillet. Cook on high heat for 3-4 minutes to evaporate excess moisture, then transfer the mixture to a bowl.
-
Toast the Pine Nuts
- In a separate dry pan, toast the pine nuts over low heat. Stir frequently to prevent burning. Remove from heat once they are golden and fragrant.
-
Blend the Filling
- In a blender or food processor, combine the drained tuna, toasted pine nuts, and softened bread (squeeze out any excess milk before adding). Blend until the mixture is smooth and cohesive.
-
Combine the Filling Ingredients
- Add the blended tuna mixture to the bowl with the zucchini pulp and onions.
- Mix in the grated Parmigiano Reggiano, beaten eggs, and a pinch of black pepper. Stir until everything is well incorporated and forms a uniform stuffing.
-
Assemble the Dish
- Preheat the oven to 180°C (350°F).
- Lightly grease a baking dish large enough to hold the zucchini halves.
- Spoon the filling generously into each zucchini half, pressing it down slightly to ensure it stays in place.
- Sprinkle the tops with breadcrumbs for a golden crust.
-
Bake
- Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and the filling is set.
-
Serve
- Allow the stuffed zucchini to cool for 5 minutes before serving. Garnish with fresh thyme leaves if desired, and enjoy the flavors of Liguria!
Pro Tips
- For a touch of brightness, drizzle with a bit of fresh lemon juice before serving.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the filling mixture.
- To make this recipe vegetarian, skip the anchovies and tuna and add finely chopped sun-dried tomatoes and olives to the filling for a Mediterranean twist.
Bon appétit from Love With Recipes, where every dish is crafted with care and love!
