Offer a gift certificate!
Preview

Salt cured zucchini stuffed with herbed tuna and anchovies

Brunch, Gluten free, Salted

A simple recipe to enjoy on sunny days.

L'idée déco

You can let your imagination go wild with the stuffing, hte key ingridients to keep are the egg and the bread crumbs.

Ingredients

Recipe for 12 Tapas

Salt cured zucchini

4 Unit(s)
Zucchini
150 Gr
Coarse salt

Stuffing

2 Unit(s)
Anchovy fillet
3 Tbsp
Capers
2 Unit(s)
Onion
4 Tbsp
Japanese breadcrumbs (panko)
1 Bunch(es)
Basil
1 Tbsp
Olive oil
0.50 Cup(s)
Grated parmesan
400 Gr
Flaked light tuna
2 Unit(s)
Egg

Garnish

200 Gr
Swiss cheese

Preparation time: 60.00 min

Preheat your Oven at 400.00 °F

  • Zucchini

    Cut the zucchini in half lengthwise, then scoop out the seeds using a spoon.

    Sprinkle the cleaned zucchini with kosher salt, rub it in, and let sit for 2 hours, this will release liquid from the zucchini.

    Rince the zucchini with cold water and pat dry with a paper towel.

  • Stuffing

    Dice the shallots, mince the basil and the capres, mix everything together.

    Add the tuna, parmesan, eggs and bread crumbs and mix until you have a homogenous mixture.

    Season with salt and pepper.

    Reserve the mixture in the fride until needed.

  • Cooking

    Place the zucchini on a baking tray lived with parchment paper. 

    Fill each one with the stuffing.

    Sprinkle the zucchinis with the grated cheese.

    Cook them in the oven for 15-20 minutes at 400°F.

You can let your imagination go wild with the stuffing, hte key ingridients to keep are the egg and the bread crumbs.

Share this unique and tasty
experience

Private and Corporate Events