let's cook tuna-filled zucchini with me today
am new to this, comments about how to improve the format are very much welcome
let's gather zucchini, remove the ends, cut them in half, and turn on the oven to 180°C
let's cook tuna-filled zucchini with me today
am new to this, comments about how to improve the format are very much welcome
let's gather zucchini, remove the ends, cut them in half, and turn on the oven to 180°C
Could you give yourself a name/trip so you're easier to follow?
I love zucchini. Please continue
sure
let's remove the pulp from the zucchini, save it for whatever you want because it won't be used in this recipe
Any ideas as to how the pulp can be used?
Is this a common recipe? I've never heard of it before.
Next time make meat filled zucchini, and mix the pulp with the minced meat
this is the only thing I can think of right now, sorry
nope, meat filled zucchini are relatively common here in northern Italy tho
then arrange the zucchini halves on a baking tray, be sure to be smarter than me and use a baking try big enough, pour a bit of oil on the zucchini and spread it around
then place everything in the oven for some 20 minutes
Don't be sorry it's great idea. Thanks user
while everything is in the oven, let's prepare the filling
start with 4 tuna cans (about 310g per 7 medium sized zucchini)
>tuna-filled zucchini
hol up
ah, alright then
what?
add parsley, a quarter of a celery stalk and a shallot (or half a big onion), everything minced, tho if you want a lighter taste skip on the celery
also add two spoons of mayonnaise, then mix with whatever you have at hand, I'm using a fork here
fill dem zucchini
sprinkle parmesan or grana cheese, cover with small tomatoes cut down in 3 or 4 piaces and put back in the oven to grate everything
goddamn picture again
Looking good senpai. Those tomatoes look nice
serve with whatever cheese you have at hand, I'm going with mozzarella + parmesan - asiago
looking forward to the final result please don't stop
looking good friendo i'm excited to see the final results
I'm waiting, too.
>hot canned tuna
it sounded bad in the OP, but I gave it a chance. now I am leaving.
picsss
>local user burns down a house because he forgot tuna-chinnis in the oven
it isn't that hot, try it instead of staying narrow minded
pic was supposed to be posted together with that other post, sorry for the delay
came out pretty good honestly
I prefer zucchini-filled tuna myself...
It's hard not to be marrow-minded when you're dealing with a courgette recipe, zucchini.
Looks beautiful op. What was the tuna in? Spring water, olive oil?
thanks for delivering
looks pretty good
Ayyyy
I can't think of many more student tier pleb ingredients than canned tuna when making anything that isn't served cold.
olive oil supposedly, but judging by the taste I'd say it's very very diluted with whatever cheap oil they had at hand
>student tire pleb ingredients
are you, by any chance, trying to mock me for being more original than you?
COURGETTE
I think it looks pretty good. I'd try it. I didn't think canned tuna is that popular outside of the US and Canada.
Nice thread and food user, I look forward to more in the future.
Zucchini and tuna sounds like a really nasty combination.
molto bene OP
I can think of few things that would go better with canned tuna than the humble zucchini
why not use some of the zucchini pulp in the filling?
they're actually called zucchine (plural for zucchina) here, would you imagine
thanks, will try again next time I have the time
tis pretty gud tho
because of the seeds
also because it's not really good unless it's cooked for 10min in the oven at least, and since I don't want the tuna to cook in the oven I would end up with half of the filling either cooked when it shouldn't be or uncooked when it should be
I've used it to bulk up meat loaf. You can also make zucchini bread.
VIVE LES COURGETTES