Alice With Pizzaiola With Zucchini
Side Dishes from Italy
Stuffed round zucchini
Stuffed round zucchini
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A contour of stuffed zucchini which can also act as a single dish considering the richness of the filling of which are stuffed these vegetables: a plate attractively summer that always relishes willingly also in combination with other preparations. #intothefitness
preparation
step 1
Boil for about 10 minutes the zucchini whole round in the water, then scolale and let them cool.
step 2
Cut them in half and with the help of a spoon dig inside with seeds set us aside a little 'to amalgamate the filling.
step 3
Meanwhile let cook a clove of garlic in a little extra virgin olive oil with pine nuts and after 3 or 4 minutes unite the anchovies: stir until the threads do not have melted in oil.
step 4
Now join the crumbled tuna and capers and cook for about 5 minutes, stirring well to make flavor all together tuna.
step 5
Pour the mixture into a bowl where, previously, you put to soak with a few tablespoons of milk slices of bread in a box with no crust.
step 6
Now combine the chopped zucchini you had kept aside initially.
step 7
Amalgam everything well until it has reached a creamy consistency.
step 8
At this point fill the half-emptied and put zucchini in a baking pan with a little extra virgin olive oil of cloves and the 2 remaining garlic.
step 9
Bake at 200 degrees for 40 minutes, or until you see that forms a golden crust on the surface.
step 10
Remove from oven, let cool and serve, garnished with a few leaves of fresh basil.
step 11
Possible variation: If you like, you can combine the mixture a teaspoon of chopped ginger pulp or a bit of lemon peel.
step 12
If you want that could perfectly match this recipe for a main dish, the cookbook of IntotheFitness Blog also find the recipe for smoked salmon with balsamic vinegar and onion to which these zucchini They make perfect!