Stuffed Ligurian zucchini

Are you ready for the holidays? I’ve almost hooray !!!!

Today a good recipe using vegetables from  garden! Zucchini stuffed with tunny, pin nuts and basil.

Now I’m trying to shop vegetables km0, i think are too healthy.

I found them on a very old recipes’ booklet and the title was  this, so here the recipe:


Stuffed Ligurian zucchini
Tempo totale
Zucchini stuffed with tunny, pin nuts and basil
Ricetta: Second Course
Cucina: Italian
Serves: 4
  • 4 zucchini
  • 80 g of natural tunny
  • 1 egg
  • 30 g of cheese
  • 5-6 basil leaves
  • marjoram q.s.
  • salt q.s.
  • pine nuts
  • breadcrumbs q.s.
  • extra virgin olive oil
  1. Boil 2-3 minutes zucchini in salted water
  2. Remove them, dry and cut in half for the lengthwise
  3. Get the pulp of zucchini
  4. In blender, blend together the inside of the zucchini, tunny, pine nuts, basil, marjoram, egg and cheese
  5. Add to the mix a bitof breadcrumbs if it should be a bit thick.
  6. Fill the inside of the zucchini with this mixture
  7. Arrange in a baking dish greased with oil and cook circa 20 minutes at 180 degrees until golden.

Bye bye