Round courgettes stuffed with tuna

Ingredients for 4 people
  • 4 round courgettes, approx. 600 g
  • 250 g tinned tuna
  • 20 g of bread
  • 1 egg
  • 20 g grana padano cheese, grated
  • parsley
  • 1 minced garlic clove
  • salt and pepper
  • bread crumbs
  • Wash the courgettes and dab them dry.
  • Cut the top off to form a lid.
  • With a spoon, start to scoop out the courgette pulp, chop it and put it aside.
  • Soak the bread in water, squeeze it and crumble it into a bowl, then add the courgette pulp, the previously drained tuna and the egg. Season with salt and pepper.
  • Mix all the ingredients and fill the courgette.
  • Cover an oven-proof dish with parchment paper, pour in a little oil and put the courgettes in with their lids. Bake in the oven at 180°C for about 60 minutes.
  • It is best to keep the courgettes covered with aluminium foil for the first 20 minutes to prevent the filling from burning before cooking is complete.
  • For a vegetarian dish, you can substitute the tuna with a mixture of red onions, aubergines, capers and cherry tomatoes, all sautéed in a pan 10 for minutes with a little oil, salt and pepper.