Zucchine ripiene - Secondi Piatti
This recipe is among the oldest in the Ligurian kitchen. Over time, families have continuously
added new variations of the recipe. As an alternative to the fish filling, the zucchini can be filled
with soft cheese, mince and herbs.
3 tbsp. capers
1 bunch of fresh basil
fresh grated parmesan cheese
1 can of tuna
Boil zucchini in salt water for eight minutes, allow to cool and cut in half. Remove the pulp with a
teaspoon and put aside.
Heat oil in a pan and fry the anchovy fillet. Add the onions and the pulp of the zucchini and fry e
few more minutes.
Meanwhile, mix the tuna, herbs and capers in a food processor.
Now place the fillings into a large bowl and mix well with the eggs, breadcrumbs and cheese,
then use a spoon to fill the zucchini halves and drip a little olive oil on them.
Bake these in a pre-heated oven at 180°C for about 30 minutes.