Recipe of the Month August 2007: Barchette di Zucchine al Tonno (Zucchini Boats Stuffed with Tuna) |
Ingredients (serves 4): 2 medium zucchini |
Trim the ends off and cut the zucchini in half lengthwise. Peel and quarter the potatoes. Put both in boiling water until the zucchini start to feel tender (but don’t let them get soft) and the potatoes are cooked enough to mash. Using a teaspoon, remove the pulp of the zucchini, but leave enough to prevent them from breaking (discard any seeds that may have already formed). Chop the zucchini pulp and mash the potatoes. Put the tuna and its oil in a mixing bowl along with the zucchini, potato, and egg. Add salt and pepper to taste, and mix until everything is well combined. Fill the zucchini boats with the mixture, coat well with bread crumbs, drizzle with premium extra-virgin olive oil, and bake in a preheated 350 oven for 20 minutes. Serve hot or at room temperature. Note: you can even use the enormous overgrown zucchini you find every now and then hiding under the large leaves. You may need to boil them a bit longer. |
