Tuna Stuffed Zucchinis

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

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.

Reviewed by Editorial Team of Kiwilimón

Published: 25-03-2020

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.