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We are going to prepare some zucchini stuffed with ricotta and tuna, a dish with a delicate flavor that the little ones really like.
We will serve them with a little White rice sautéed with a drizzle of olive oil and flavored with some aromatic herbs dry.
Before baking the zucchini we will put on the surface a little bread crumbs. You can substitute this bread for a little Parmesan cheese or even mozzarella.
Zucchini stuffed with ricotta and tuna
An original recipe that children also like.
- ascen jimenez
- Kitchen: Modern
- Recipe type: vegetables
- Calories: 320
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- Zucchini stuffed with tuna and ricotta
- 4 small zucchini (about 600 g)
- 140 g canned tuna (weight once drained)
- 5 tablespoons ricotta
- 2 tablespoons olive oil
- Sal Island
- Bread crumbs
Music
Cut the zucchini in half, as seen in the photo.
We empty each half with a teaspoon, reserving the pulp.
With a board and a knife, we chop that zucchini pulp.
We put a couple of tablespoons of oil in a large frying pan. We sauté that pulp with salt and some dried aromatic herbs.
We add the drained tuna.
We also add the ricotta and mix well.
We fill each half with the mixture that we have prepared. We put our already stuffed halves in an oven-safe dish.
Sprinkle each stuffed zucchini with a little breadcrumbs.
We preheat the oven to 180º. We cover the source with aluminum foil and put it in the oven where we will have it for about 15 minutes.
We remove the aluminum foil and bake another 15 minutes.
Notes
To sauté the rice we just have to put a splash of oil in a pan. When it is hot, add the rice and some dried aromatic herbs.