Stuffed Zucchini with Tuna

For Stuffed Zucchini with Tuna, first prepare the pepperoni sauce:

To do this, heat olive oil in a pan, sauté pepperoni in it. Extinguish with vegetable soup and white wine, season with pepper and salt. Cook gently over medium heat, stirring occasionally, for about twenty minutes. Season with a pinch of paprika, puree and set aside with lid closed.

Cut each zucchini in half lengthwise and scoop out with a baller except for a rim about 5 mm thick.

For the filling, remove large seeds from the scooped out zucchini flesh and coarsely chop. Heat olive oil in a pan. Sauté garlic clove and green onions, add chopped zucchini for four minutes. Add tuna, remove pan from heat. Season with salt and pepper. Spread one-third of the stuffing in the prepared dish, pour pepperoni sauce over it.

Season zucchini with salt, spread remaining filling in it, place in sauce and cover mold with aluminum foil.

Bake for twenty-five minutes in the middle of the oven preheated to 200 degrees Celsius.

Remove foil, sprinkle crumble over zucchini and finish gratinating for another ten minutes.

Serve hot stuffed zucchini with tuna. Serve with potatoes or rice!

Preparation Tip:

Use high quality olive oil for Stuffed Zucchini with Tuna for an extra fine taste!

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