Stuffed zucchini with tuna and capers
Stuffed zucchini with tuna and capers are a quick second course that can be prepared in advance. Now I don't stop anymore, I always experiment with new recipes with the air fryer, especially when I'm in a hurry and I don't want to heat the kitchen too much by turning on the oven. And summer helps me in this, I love stuffed vegetables cooked in an air fryer, today I propose my zucchini stuffed with tuna and capers, tasty and delicious, they are perfect even if we prepare them the day before. Great for your lunch break in the office and for your picnic basket. The filling is based on natural tuna, the soul of the zucchini (so as little as possible is wasted), stale bread and to flavor everything some salted capers.
Ingredients
3 zucchini 200 g of natural tuna50 g stale bread soaked in water1 tablespoon of salted capers1 eggParsleyOlive oilSaltPepper
Preparation
Wash the zucchini, remove the ends, divide them in half and remove the core with the help of a zucchini emptyer, set aside 100 g of zucchini core. Chop the 100 g of zucchini core and put them in a bowl, add the drained tuna, the egg, the bread soaked in well-squeezed water, the chopped capers and parsley, salt and pepper, mix. Fill the zucchini with the tuna filling and place them in a pan suitable for your air fryer lined with parchment paper. Sprinkle with a pinch of salt and a drizzle of oil. Set the oven to 180 degrees C for 20 minutes, and when the preheating is finished, open the basket and insert the pan. After 20 minutes, open the basket, turn the zucchini. Raise the temperature to 200 degrees C and continue cooking for another 10 minutes. Remove the pan and let it cool before serving.
NoteYou can also place the zucchini directly in the basket, adding them after preheating.
Stuffed zucchini with tuna and capers are a quick second course that can be prepared in advance. Now I don't stop anymore, I always experiment with new recipes with the air fryer, especially when I'm in a hurry and I don't want to heat the kitchen too much by turning on the oven. And summer helps me in this, I love stuffed vegetables cooked in an air fryer, today I propose my zucchini stuffed with tuna and capers, tasty and delicious, they are perfect even if we prepare them the day before. Great for your lunch break in the office and for your picnic basket. The filling is based on natural tuna, the soul of the zucchini (so as little as possible is wasted), stale bread and to flavor everything some salted capers.
Ingredients
3 zucchini
200 g of natural tuna
50 g stale bread soaked in water
1 tablespoon of salted capers
1 egg
Parsley
Olive oil
Salt
Pepper
Preparation
Wash the zucchini, remove the ends, divide them in half and remove the core with the help of a zucchini emptyer, set aside 100 g of zucchini core. Chop the 100 g of zucchini core and put them in a bowl, add the drained tuna, the egg, the bread soaked in well-squeezed water, the chopped capers and parsley, salt and pepper, mix. Fill the zucchini with the tuna filling and place them in a pan suitable for your air fryer lined with parchment paper. Sprinkle with a pinch of salt and a drizzle of oil. Set the oven to 180 degrees C for 20 minutes, and when the preheating is finished, open the basket and insert the pan. After 20 minutes, open the basket, turn the zucchini. Raise the temperature to 200 degrees C and continue cooking for another 10 minutes. Remove the pan and let it cool before serving.
Note
You can also place the zucchini directly in the basket, adding them after preheating.
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