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Zucchini Stuffed with Tuna

25 mins
15 mins
Low
4.5
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For this Lent, enjoy these pumpkins stuffed with tuna with vegetables and a topping of black olives, an ideal option to eat healthy. This recipe for stuffed pumpkins rs perfect to change the weekly menu for something lighter, with different flavors; It is also a practical dish, since it is made with Carbonell® olive oil and olives, delicious products that we always have in the pantry.
Learn more about Carbonell

Ingredients

6 portions
  • enough Water, hot to cook the pumpkins
  • 1 teaspoon salt, to cook the pumpkins
  • 6 pumpkins, Italian in halves
  • 3 tablespoons Extra Virgin Olive Oil Carbonell®
  • 1/2 cups red onion, finely chopped for filling
  • 2 tablespoons garlic, finely chopped for filling
  • 1/2 cups tomtato, diced, for filling
  • 1/4 cups carrot, diced, for filling
  • 1/4 cups celery, diced, for filling
  • 2 tablespoons thyme, for the filling
  • 2 cups canned tuna, drained
  • 1/4 cups parsley, finely chopped, for filling
  • to taste salt, for the filling
  • to taste ground black pepper, for the filling
  • 1 cup mozzarella cheese, grated, to gratin
  • 1/2 cups Carbonell® Sliced Black Olives
  • 1 tablespoon Balsamic Vinegar of Modena Carbonell®
  • 3 tablespoons Extra Virgin Olive Oil Carbonell®
  • 1 tablespoon Dried oregano, for topping
  • enough black pepper, for topping
  • enough fresh marjoram, to decorate

Preparation

In a saucepan with hot water and salt, cook the pumpkins for 8 minutes or until softened. Remove from the heat and place in cold water with ice. Drain and reserve.
To hollow out the pumpkins, cut the pulp into small squares and remove the filling with the help of a spoon. Reservation.
In a hot frying pan, pour Carbonell® Extra Virgin Oil and sauté the red onion and garlic. Add the tomato, carrot and celery; cook until vegetables change color. Add the thyme, the pumpkin filling, the drained tuna, the parsley, and salt and pepper to taste. Cook a few more minutes and remove from the heat.
Fill the pumpkins with the previous mixture. Place the grated mozzarella cheese and bake 15 minutes at 180 ° C, until gratin.
Mix the Carbonell® Black Sliced Olives with the Modena Carbonell® Balsamic Vinegar, Extra Virgin Carbonell® Oil, oregano and pepper until completely incorporated. Rest 10 minutes.
Serve the pumpkins, add a little of the olive mixture and decorate with marjoram leaves.

PRESENTATION

Serve with a topping of Carbonell® black olives, decorate with oregano leaves and accompany with sliced bread.

TIPS

Once the pumpkins are cooked, place them in cold water with ice, this will help cut the cooking as the color of the vegetable stands out more.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
Sara Antillano
19/05/2020 09:34:00
Todo muy bien y se ve rico... Pero el aceite de oliva no debe ser llevado a alta temperatura
marlen carrera
03/05/2020 12:20:06
Rica, fácil y práctica
Marisol Silva
14/04/2020 10:53:03
Mmmmm
Sonia Hinojosa
08/04/2020 17:57:41
Muy rica y súper practica

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