Salt cured zucchini stuffed with herbed tuna and anchovies

Preparation time: 60 min

Preheat your Oven at 400 °F

• Zucchini

  Cut the zucchini in half lengthwise, then scoop out the seeds using a spoon.

  Sprinkle the cleaned zucchini with kosher salt, rub it in, and let sit for 2 hours, this will release liquid from the zucchini.

  Rince the zucchini with cold water and pat dry with a paper towel.

• Stuffing

  Dice the shallots, mince the basil and the capres, mix everything together.

  Add the tuna, parmesan, eggs and bread crumbs and mix until you have a homogenous mixture.

  Season with salt and pepper.

  Reserve the mixture in the fride until needed.

• Cooking

  Place the zucchini on a baking tray lived with parchment paper. 

  Fill each one with the stuffing.

  Sprinkle the zucchinis with the grated cheese.

  Cook them in the oven for 15-20 minutes at 400°F.