Tuna Stuffed Zucchini Recipe

MAKE THE ZUCCHINI BOATS

1. Wash the zucchini and remove the ends. Then BOIL them in plenty of water for about 6 to 8 minutes so that they are firm but still soft inside.
2. Drain and leave to cool. If you cannot wait, you can quickly cool them in cold water.
3. Cut them in half lengthwise with a knife.
4. Use a spoon or small digger to scoop out the flesh of the zucchini. Place it in a bowl.

MAKE THE TUNA FILLING

1. Add the tuna. Stir with a spoon or fork to crumble the tuna as much as possible.
2. Chop the anchovies and add them to the mixture with the Parmigiano Reggiano and the egg. Mix everything well.
3. Add almost all the breadcrumbs to give more texture to the filling (set aside about 2 tablespoons) and chopped parsley for a touch of freshness. Mix very well with a spoon.

STUFF THE ZUCCHINI BOATS

1. Fill the zucchini boats with the stuffing. Use a spoon to compact the zucchini so that the filling doesn't overflow during cooking.
2. Place the tuna stuffed zucchini in a baking dish lightly greased with a tablespoon of oil.
3. Sprinkle each zucchini with a little bread breadcrumbs and a drizzle of extra virgin olive oil. This will serve to form a crispy, golden crust during baking.

BAKE

1. Bake in a preheated, ventilated oven at 180°C (350°F) for about 30-40 minutes. Allow to stand for a few minutes before serving, as the filling will compact a bit when it gets warm. There you go, your tuna stuffed zucchini are done! They are great cold or hot, depending on your taste and the season.