Stuffed Zucchini

Servings: 2

• Prep Time: 10mins
• Cook Time: 30mins
• Total Time: 40mins

Ingredients

• 1) 2 medium zucchini
• 2) 1 big onion, diced
• 3) 1 can (90gr) of tuna
• 4) Dash of soy sauce
• 5) 2 teaspoons cornflour
• 6) 1 cup milk
• 7) Nutmeg, to taste
• 8) Dried oregano and basil, to taste
• 9 Onion and garlic powder, to taste
• 10) 2 slices of Edam cheese
• 11) 0.5 cup grated fresh Parmigiano ​Reggiano​
• 12) Salt and pepper, to taste
• 13) 2 tablespoons of olive oil

Steps

• 1) Boil zucchini, 10 min in a pressure cooker or 20-25 min in an open pot.
• 2) Slice boiled zucchini in half, scoop out and dice the pulp. Set aside the zucchini and let cool.
• 3) In a large skillet, heat your olive oil on medium.
• 4) Add in the onion and saute until translucent.
• 5) Add the zucchini pulp and mix well.
• 6) Add the tuna and stir for a few minutes.
• 7) Add a dash of soy sauce and let simmer.
• 8) Once cooked through, taste and add salt and pepper to taste.
• 9) Stuff the cooled zucchini with the mix. Place in an oven safe dish and set aside.
• 10) Preheat oven at 180ºC.
• 11) While the oven warms, make the bechamel.
• 12) In a medium saucepan, bring milk to a careful boil.
• 13) Mix the cornstarch with a drizzle of milk in a separate bowl. Whisk together and, once combined, drizzle slowly into the boiling milk.
• 14) Add nutmeg and a dash of salt to the boiling milk.
• 15) Pour bechamel over the stuffed zucchini.
• 16) Cover the zucchini with cheese.
• 17) Grill for 5-10min until cheese has fuly melted.

Notes

• 1) Substitute tuna for shrimp. Make sure to dice the shrimp before adding to the onion and zucchini mixture.