Tuna Stuffed Zucchinis

Carbonell
For this Lent, enjoy these tuna stuffed zucchinis with vegetables and a topping of black olives, an ideal option for healthy eating. This stuffed zucchini recipe is perfect for changing your weekly menu to something lighter with different flavors; furthermore, it is a practical dish, made with olive oil and Carbonell® olives, delicious products that we always have in the pantry.
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Ingredients
6
Servings
  • water, hot for cooking the zucchinis
  • 1 teaspoon salt, for cooking the zucchinis
  • 6 pumpkins, Italian, halved
  • 3 tablespoons Carbonell® extra virgin olive oil
  • 1/2 cups red onion, finely chopped for the filling
  • 2 tablespoons garlic, finely chopped for the filling
  • 1/2 cups tomato, diced, for the filling
  • 1/4 cups carrot, diced, for the filling
  • 1/4 cups celery, diced, for the filling
  • 2 tablespoons thyme, for the filling
  • 2 cups canned tuna, drained
  • 1/4 cups parsley, finely chopped, for the filling
  • salt, for the filling
  • ground black pepper, for the filling
  • 1 cup Mozzarella cheese, grated, for gratin
  • 1/2 cups Carbonell® sliced black olives
  • 1 tablespoon Balsamic Vinegar of Modena Carbonell®
  • 3 tablespoons Carbonell® extra virgin olive oil
  • 1 tablespoon dried oregano, for the topping
  • pepper, for the topping
  • fresh marjoram leaf, for garnish
Preparation
25 mins
15 mins
Low
  • In a pot with hot water and salt, cook the zucchinis for 8 minutes or until tender. Remove from heat and place in cold water with ice. Drain and set aside.
  • To hollow out the zucchinis, cut the pulp into small cubes and remove the filling using a spoon. Set aside.
  • In a hot skillet, pour in Carbonell® Extra Virgin Olive Oil and sauté the red onion and garlic. Add the tomato, carrot, and celery; cook until the vegetables change color. Add the thyme, the zucchini filling, the drained tuna, parsley, and salt and pepper to taste. Cook for a few more minutes and remove from heat.
  • Fill the zucchinis with the previous mixture. Place the grated mozzarella cheese on top and bake for 15 minutes at 180 °C, until gratin.
  • Mix the sliced Carbonell® Black Olives with Carbonell® Balsamic Vinegar from Modena, Carbonell® Extra Virgin Olive Oil, oregano, and pepper until completely combined. Let sit for 10 minutes.
  • Serve the zucchinis, add a bit of the olive mixture, and garnish with marjoram leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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