Baked tuna-stuffed zucchini with bread

Ingredients

For 1 serving

• Zucchini250 g
• Canned tuna in water110 g
• Breadcrumbs15 g
• Parmigiano Reggiano8 g
• Eggs0.5
• Tomato passata80 g
• Bread40 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, fish,

In season: May – September

Method

1. Preheat a conventional oven to 190 °C. Wash and trim the courgettes and halve them lengthways; scoop them out with a teaspoon, leaving a border of about half a centimetre, and chop the flesh.
2. Drain the tuna in water well. In a bowl mix the courgette flesh, tuna, beaten egg, breadcrumbs, half the grated Parmigiano, salt and pepper.
3. Lightly salt the inside of the courgette boats and fill them, pressing well.
4. Spread the tomato passata over the bottom of a baking dish with a pinch of salt, lay the courgettes on top, sprinkle with the remaining Parmigiano and drizzle with the oil.
5. Bake for 25 minutes, until the courgettes are tender when pierced and the top is golden.
6. Serve the courgettes with their sauce and the bread.