Mediterranean Tuna-Stuffed Zucchini Boats
Indulge in these Mediterranean Tuna-Stuffed Zucchini Boats, brimming with a delightful mix of savory tuna, aromatic vegetables, and hearty Arborio rice. This dish brings together the freshness of zucchini and the umami of anchovies, while a hint of capers elevates the flavor profile rich with herbs. Enjoy it hot out of the oven or chilled for a refreshing twist! It's gluten-free and wheat-free, making it a versatile option for various dietary preferences. For an added richness, feel free to substitute the tofu cheese with grated cheddar cheese to suit your taste.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
zucchini
8 (round type, tops sliced off and hollowed)
tuna in vegetable oil
6 ounces (drained)
black olives
6 (stoned and chopped finely)
onion
1/2 small (chopped finely)
tomato
1 (chopped finely)
capers
1 tablespoon (chopped)
parsley
1 tablespoon (chopped)
anchovies packed in oil
2 (chopped finely)
cooked Arborio rice
1 cup (cooked)
egg
1 (beaten)
salt
to taste
pepper
to taste
olive oil
1 tablespoon
soy cheddar cheese
2 slices (cheddar flavor)
dry oregano
1 teaspoon
carrot
1 (chopped small)
onion
1/2 (roughly chopped)
salt
1/2 teaspoon
pepper
1/4 teaspoon
Instructions
1
Preheat your oven to 200°C (400°F).
2
Prepare the zucchinis by cutting off the stalks and slicing the tops to create a cavity for stuffing.
3
Using a melon baller, carefully scoop out the flesh of the zucchinis and set it aside along with the sliced tops. Combine the scooped zucchini flesh, carrot, 1 cup of water, and roughly chopped onion in a small pot. Simmer for about 30 minutes, or until the carrot is tender.
4
Once cooled, blend the vegetable mixture until smooth and set aside.
5
In a large mixing bowl, combine the drained tuna, cooked Arborio rice, egg, chopped capers, tomatoes, finely chopped onions, anchovies, and olives. Mix gently with a fork until well combined; avoid using a food processor to keep the textures intact.
6
Stuff the zucchini boats with the tuna and rice mixture, being careful not to overfill. Place slices of your chosen cheese on top of the stuffed zucchinis, drizzle with olive oil, sprinkle with dried oregano, and season with salt and pepper.
7
Arrange the stuffed zucchinis in an ovenproof dish. For added flavor and nutrients, feel free to include quartered medium potatoes and some extra sliced onions around the zucchinis; they will cook simultaneously.
8
Cover the dish with foil and bake for 30 minutes. Afterward, remove the foil and continue baking for another 30 minutes, or until the zucchinis are tender and the potatoes are fully cooked.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Mediterranean Tuna-Stuffed Zucchini Boats?
They are a savory dish featuring round zucchinis hollowed out and stuffed with a mixture of tuna, Arborio rice, vegetables, and aromatic herbs.
Is this recipe suitable for a gluten-free diet?
Yes, this recipe is naturally gluten-free and wheat-free.
What type of zucchini should be used for this recipe?
The recipe specifically calls for 8 round zucchinis with the tops sliced off and the centers hollowed out.
How many zucchinis are needed for this recipe?
You will need 8 round zucchinis.
What kind of tuna is recommended?
The recipe calls for 6 ounces of tuna in vegetable oil, which should be drained before use.
What type of rice is used in the stuffing?
The recipe uses 1 cup of cooked Arborio rice.
Can I use a food processor to mix the stuffing ingredients?
No, it is recommended to mix the ingredients gently with a fork to keep the textures intact.
At what temperature should the oven be preheated?
The oven should be preheated to 200°C (400°F).
How long is the total baking time?
The total baking time is 60 minutes: 30 minutes covered with foil and another 30 minutes uncovered.
Should the dish be covered while baking?
Yes, the dish should be covered with foil for the first 30 minutes of baking.
What cheese is suggested for the topping?
The recipe suggests 2 slices of soy cheddar cheese, but you can also use grated cheddar cheese.
Can I substitute the soy cheese with regular cheese?
Yes, you can substitute the soy cheese with grated cheddar cheese for added richness.
What should I do with the scooped-out zucchini flesh?
The scooped-out flesh should be simmered with carrots, onion, and water, then blended into a smooth mixture.
How long do I simmer the vegetable mixture?
Simmer the zucchini flesh, carrot, and onion for about 30 minutes until the carrot is tender.
What ingredients are in the vegetable mixture for the base?
The mixture includes the zucchini flesh, one chopped carrot, half a roughly chopped onion, and 1 cup of water.
Are there anchovies in this recipe?
Yes, the recipe include 2 anchovies packed in oil, chopped finely, to add umami flavor.
Can these zucchini boats be served cold?
Yes, they can be enjoyed hot out of the oven or chilled for a refreshing twist.
What extra vegetables can be baked in the same dish?
You can add quartered medium potatoes and extra sliced onions around the zucchinis to cook simultaneously.
What kind of olives are used?
The recipe uses 6 black olives, stoned and chopped finely.
How do I prepare the zucchinis for stuffing?
Cut off the stalks, slice the tops, and use a melon baller to scoop out the flesh to create a cavity.
Is this recipe wheat-free?
Yes, it is both gluten-free and wheat-free.
What herbs and spices are used for seasoning?
Seasonings include parsley, dried oregano, salt, and pepper.
Why is a fork used instead of a food processor for the stuffing?
A fork is used to gently mix the tuna and rice mixture to ensure the textures of the ingredients remain intact.
How much water is needed for the vegetable blend?
One cup of water is used to simmer the vegetables.
What happens during the final 30 minutes of baking?
The foil is removed so the zucchinis can become tender and the optional potatoes can finish cooking.
Does the recipe call for cooked or raw rice?
The recipe specifically requires 1 cup of already cooked Arborio rice.
What provides the umami flavor in the dish?
The combination of tuna and anchovies provides the dish's umami profile.
How are the capers prepared?
One tablespoon of capers should be chopped before being added to the stuffing mix.
What is drizzled over the zucchinis before baking?
One tablespoon of olive oil is drizzled over the stuffed zucchini boats.
How do I know when the dish is finished cooking?
The dish is ready when the zucchinis are tender and the potatoes (if added) are fully cooked.