Stuffed courgettes with tuna
5 from 1 vote

Tuna and breadcrumb stuffed courgettes

Course Main
Cuisine Italian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Giulia


  • 4 fresh round courgettes
  • 1 egg
  • 40 g grated Parmesan cheese
  • 40 g diced fresh pecorino toscano, or Emmenthal
  • 80 g tuna in oil
  • 80 g breadcrumbs
  • Salt
  • Extra virgin olive oil
  • ½ glass of white wine
  • 400 ml of vegetable broth
  • 2 tomatoes
  • ½ onion


  • Wash the courgettes and remove the top with a sharp knife, then with a teaspoon empty the courgettes, putting aside the pulp.
  • For this recipe we are going to use only half of the courgette pulp, the rest can be used to make a dressing for pasta or it can be added to a vegetable soup.
  • So, use only half of the courgette pulp, chop it finely and sauté it in a pan with a few tablespoons of olive oil and a pinch of salt until soft and tasty.
  • Add the pulp into a bowl and mix it with the Parmesan cheese, the diced fresh pecorino, the beaten egg, the flakes of tuna and the bread crumbs. Season with salt.
  • Stuff the courgettes with this mixture, pressing it with a spoon, taking care not to break them.
  • Pour a few tablespoons of extra virgin olive oil in a thick-bottomed pan and add the zucchini. Add the diced tomatoes and the thinly sliced onion. 
  • Cook the zucchini over medium heat, when they start to sizzle pour the white wine and reduce, you'd need about 5 minutes.
  • Pour in a ladle of broth and cook the stuffed courgettes covered with a lid over low heat.
  • Check it often and add more broth from time to time when reduced until the courgettes are cooked, it will take about 35 to 40 minutes.
  • Serve the stuffed courgettes hot, as soon as they are ready. They're also good the next day, heated for a few minutes in a pan with a drizzle of olive oil.
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