Tuna Stuffed Zucchini Boats with Raisins

Tuna Stuffed Zucchini Boats with Raisins is a very simple and tasty recipe. Tuna and Zucchini are a great combination together and very popular in Italian recipes. In southern Italy, especially in Sicily, it’s very common to use raisins in savory dishes. The combination of sweet and savory makes a very special dish.

Tuna Stuffed Zucchini Boats with Raisins can be a tasty appetizer or a main dish. You can taste tuna stuffed zucchini boats hot, just taken out of the oven, or cold, for summer lunch.


Tuna Stuffed Zucchini Boats with Raisins Recipe

Prep Time: 20 Min
Cook Time: 40 Min
Yelds: 4

Ingredients

  • 4 zucchini
  • 200 g (7 oz) tuna in Extra Virgin olive oil
  • 50 g (1,7 oz) raisins
  • 100 g (3,5 oz) grated Pecorino cheese
  • 3 anchovies in Extra Virgin olive oil
  • 1 egg

  • a bit of parsley
  • Extra Virgin olive oil  

Directions

Tuna Stuffed Zucchini Boats with Raisins prep 1 2 3

After washing and drying the zucchini, cut them in half, lengthwise (1).  Dig internally with a small spoon to remove the part with the seeds in order to make the “boats”(2). Place all ingredients in a mixer (tuna, anchovies, 1 egg, Pecorino cheese, parsley and a little oil ) except the raisins. Chop all these ingredients, but not too finely (3).

Tuna Stuffed Zucchini Boats with Raisins prep 4 5 6

Place everything in a bowl. Add raisins and a bit of extra virgin olive oil. Stir with a spoon (4). Now fill the “boats” of zucchini with plenty of tuna stuffing and raisins (5) (6).
Tuna Stuffed Zucchini Boats with Raisins prep 7 8

Put tuna stuffed zucchini boats in a baking pan, with a little bit of extra virgin olive oil. Bake at 180 degrees for about 40 minutes. The cooking time depends greatly on the zucchini size (7). Tuna Stuffed Zucchini Boats with Raisins are ideal as appetizers or as main dish. You can enjoy them hot or cold, according to taste and season (8).

Tuna Zucchini Stuffed Boats with Raisins Ingredients Box

Prep Time: 20 min
Cook Time: 40 min
Yields: 4
  • 4 zucchini
  • 200 g (7 oz) tuna in Extra Virgin olive oil
  • 50 g (1,7 oz) raisins
  • 100 g (3,5 oz) grated Pecorino cheese
  • 3 anchovies in Extra Virgin olive oil
  • 1 egg
  • a bit of parsley
  • Extra Virgin Olive Oil

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