Round Zucchinis Stuffed With Tuna

• round zucchini (about 1200 g total)↗4
• tablespoon olive oil↗1
• For sprinkling
• teaspoon dried oregano↗1⁄2
• teaspoon dried basil↗1⁄2
• teaspoon garlic granules↗1⁄2
• teaspoon sea salt↗1⁄4
• teaspoon ground black pepper↗1⁄4
• Filling
• onion, chopped↗1⁄2
• teaspoon olive oil↗1
• anchovies packed in oil↗4
• g tuna chunks in olive oil250
• tablespoons capers, drained↗1 1⁄2
• g breadcrumbs↗40
• egg↗1
• teaspoon grated lemon zest1
• teaspoon black pepper↗1⁄4
• fresh parsley, chopped↗
• Topping
• tablespoons parmesan cheese, grated↗4
• cup red wine↗1⁄3
• cup vegetable stock (from 1/4 cube)↗1⁄4

Step-by-step instructions

1. 1

   Cut the zucchini tops and remove the flesh until you have a generous cavity. Reserve the tops. Brush inside and outside with olive oil.

2. 2

   Mix and combine oregano, basil, garlic granules, salt and pepper. Sprinkle with the mixture inside of each zucchini. Place the zucchini and tops into a small iron-cast pan and bake in the oven for 20 minutes at 180°C, or until slightly soft. Remove from the oven, let them cool slightly.

3. 3

   Meanwhile, sauté the onion in olive oil. Add anchovies, crush them with a wooden spoon. Set aside to cool slightly.

4. 4

   Add tuna chunks in olive oil, capers, bread crumbs, egg, lemon zest, pepper and parsley to the onion and anchovies. Mix well and combine.

5. 5

   Generously fill each zucchini with the prepared mixture.

6. 6

   Sprinkle grated cheese on top of each stuffed zucchini (1 tablespoon / zucchini). Return to the pan.

7. 7

   Add wine and vegetable broth to the pan, return the zucchini to the oven and bake them at 200°C for about 10 minutes.

8. 8

   Serve with tops on and drizzle the liquid from baking over each zucchini.