Name: Tuna Stuffed Zucchinis
Prep time: 40 min
Cook time: 15 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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.