Round Zucchinis Stuffed With Tuna

1. 1

   Cut the zucchini tops and remove the flesh until you have a generous cavity. Reserve the tops. Brush inside and outside with olive oil.

2. 2

   Mix and combine oregano, basil, garlic granules, salt and pepper. Sprinkle with the mixture inside of each zucchini. Place the zucchini and tops into a small iron-cast pan and bake in the oven for 20 minutes at 180u00b0C, or until slightly soft. Remove from the oven, let them cool slightly.

3. 3

   Meanwhile, saute the onion in olive oil. Add anchovies, crush them with a wooden spoon. Set aside to cool slightly.

4. 4

   Add tuna chunks in olive oil, capers, bread crumbs, egg, lemon zest, pepper and parsley to the onion and anchovies. Mix well and combine.

5. 5

   Generously fill each zucchini with the prepared mixture.

6. 6

   Sprinkle grated cheese on top of each stuffed zucchini (1 tablespoon / zucchini). Return to the pan.

7. 7

   Add wine and vegetable broth to the pan, return the zucchini to the oven and bake them at 200u00b0C for about 10 minutes.

8. 8

   Serve with tops on and drizzle the liquid from baking over each zucchini.

* Per serving · 4 servings · Values may vary.