Baked or air-fried stuffed zucchini with a flavorful filling of tuna, bread, herbs, and Parmesan. A simple and versatile Italian recipe, ideal as an easy main course and perfect for avoiding kitchen waste.
Wash the zucchini, trim them, and cut them in half lengthwise. Gently scoop them out with a teaspoon, reserving the flesh.
Bring plenty of salted water to a boil and blanch the zucchini boats for about 5 minutes, then drain them and pat them dry with a kitchen towel.
Chop the zucchini flesh together with the drained tuna, basil, parsley, and bread. Season the mixture with salt and pepper.
Add a generous amount of grated Parmesan and mix until you obtain a soft, well-combined filling.
Stuff the zucchini boats with the mixture, arrange them in a baking dish, and finish with a generous drizzle of extra-virgin olive oil.
Bake in a preheated oven at 180 °C or in an air fryer for 15–20 minutes, until the surface is golden. Serve hot.
If any filling remains, shape it into small meatballs and cook them together with the zucchini, thus avoiding any waste.
Air fryer
Baking dish
Store in the refrigerator in an airtight container for up to 2 days. Reheat in the oven or air fryer before serving.
For a firmer filling, use fresh, firm zucchini, which release little water during cooking. The amount of bread and Parmesan can be adjusted according to the desired consistency.
Italia
| Energy (kcal) | 79.55 |
| Carbohydrates (g) | 0.82 |
| of which sugars (g) | 0.76 |
| Fat (g) | 3.71 |
| of which saturates (g) | 1.52 |
| Protein (g) | 10.43 |
| Fibre (g) | 0.71 |
| Salt (g) | 0.02 |
