Soft boats stuffed with an appetising but not too demanding compound: zucchini stuffed with tuna and capers are an easy recipe for a second course or appetising appetiser.
INGREDIENTS
• 4 light courgettes
• 200 g of tuna in oil (drained weight)
• 1 egg
• 4 anchovy fillets in oil
• 30 g of salted capers
• 5 tablespoons of breadcrumbs
• fresh parsley
• salt
• pepper
• 1 egg
• 4 anchovy fillets in oil
• 30 g of salted capers
• 5 tablespoons of breadcrumbs
• fresh parsley
• salt
• pepper
HOW TO PREPARE
Start cooking the courgettes in boiling salted water for 10 minutes. Cut them in half lengthwise and cut the pulp with a scoop. Add the drained tuna, desalted capers, chopped anchovies, egg, breadcrumbs, parsley, salt and pepper.
Mix everything until the mixture is homogeneous and not too moist. Using a spoon, stuff the courgettes and place them on a baking sheet lined with parchment paper. Sprinkle them with a little oil and put them in the oven, already warm at 180°, for 40-45 minutes.
Take the zucchini stuffed with tuna and capers out of the oven, let them rest for a few minutes to settle and then serve.
