Salt cured zucchini stuffed with herbed tuna and anchovies
Brunch, Gluten free, Salted
A simple recipe to enjoy on sunny days.
IngredientsRecipe for 12 Tapas
Salt cured zucchini
Preparation time: 60 min
Preheat your Oven at 400 °F
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.
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.
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.