Zucchini stuffed with ricotta and tuna

Zucchini stuffed with ricotta and tuna are a simple and delicious single dish. With the right season and the product with the optimal characteristics, you can prepare a really simple but tasty dish. They are excellent both hot and cold in hot weather. Also ideal for trips out of town or dinners with friends. Let's see what we need to prepare zucchini stuffed with ricotta and tuna. Ingredients 5 Zucchini (quite large) 250 g Ricotta 100 g Tuna in oil 250 g Cherry tomatoes 1 Eggs (small) 60 g Breadcrumbs Salt Pepper Preparation Start the preparation of the zucchini stuffed with ricotta and tuna from the vegetables. Wash the zucchini and cut them in half lengthwise. Just dig the inner surface (but don't throw it away, leave it aside) and cut the zucchini into 4 more or less equal pieces. Place them on a baking sheet with parchment paper and set aside momentarily. In a bowl, add the inside of the zucchini that you have dug up before finely chopped, the well-drained ricotta (preferably from the cold cuts counter and not industrial ricotta), the Parmesan cheese and breadcrumbs, the drained tuna, the egg and a pinch of salt and pepper (if you like also a clove of finely chopped garlic). Mix everything then start stuffing the zucchini. Also wash the cherry tomatoes and arrange them in the empty spaces between the zucchini, cut in half or whole (the choice is yours). At this point, bake in a static oven at 200 ° C for about 25 – 30 minutes, adjusting the cooking according to your oven. When they are well cooked, take the zucchini stuffed with ricotta and tuna out of the oven and serve them warm to your diners. If you like, you can prepare them the night before so that they flavor all night and will be even better. In addition, if you use a sheep's milk ricotta, perhaps from a local producer, everything will be even tastier. Seeing is believing!