Salt cured zucchini stuffed with herbed tuna and anchovies

Brunch, Gluten free, Salted

A simple recipe to enjoy on sunny days.


Recipe for 12 Tapas

Salt cured zucchini

4 Unit(s)
150 Gr
Coarse salt


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


200 Gr
Swiss cheese

Preparation time: 60 min

Preheat your Oven at 400 °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.

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