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Courgettes stuffed with tuna

Courgettes stuffed with tuna

Let's prepare the recipe for courgettes stuffed with tuna together, a tasty and delicious baked second course but really simple to prepare!

Today we offer you courgettes stuffed with tuna, a simple recipe to make and also quite quick. These vegetables are so versatile and tasty that they are good to enjoy in any sauce when in season. Compared to those filled with meat, these have a special taste: try it!

We are going to prepare long courgettes stuffed with tuna, but clearly you can also make the same recipe with round courgettes (or with those you find at the greengrocer ). There are no particular differences in the process or cooking.

So let's see all the preparation steps!

Courgettes stuffed with tuna
Courgettes stuffed with tuna

Preparation of stuffed courgettes with tuna

  1. Take your washed courgettes and blanch them in water for 5-8 minutes , then drain them and remove the ends.
  2. Cut them in half from the long side and hollow out the courgettes to create a little boat, keeping the pulp.
  3. In a separate bowl, combine the courgette pulp, egg, tuna, capers, parsley and salt and pepper. You can choose whether to blend the mixture or leave it raw and a little rustic.
  4. Mix well with a fork, mashing everything together, then dry the mixture with a few spoonfuls of breadcrumbs .
  5. Then arrange the filling on the courgettes in boat shapes and complete with a sprinkling of breadcrumbs so that they can be browned thoroughly in the oven.
  6. Place the courgettes stuffed with tuna in a baking dish or on a baking tray covered with baking paper.
  7. Cook in a preheated fan oven at 180°C for about 30 minutes .
  8. Once ready, serve them hot.

And here is a video recipe very similar to our preparation, so you don't miss a single step:

Round courgettes stuffed with tuna: preparation of the variant

Courgettes stuffed with tuna
Courgettes stuffed with tuna
  1. The recipe with round courgettes requires them to be blanched a few minutes longer than the classic long ones. Immerse them whole in boiling water for about 10-12 minutes so that they are soft and easier to work with.
  2. Once blanched, the courgettes will be easier to empty – and you won't risk breaking them: cut off the top cap and start digging out the pulp with a spoon (don't throw it away, but put it aside because we will use it for the filling).
  3. Once this procedure has been completed, all you have to do is add the pulp, breadcrumbs, eggs, tuna, drained capers , parsley, salt and pepper.
  4. Using a spoon, place this mixture inside the emptied courgettes and complete with a sprinkling of breadcrumbs so that they can be browned thoroughly in the oven.
  5. Cook your stuffed courgettes in a preheated oven at 180°C for 40 minutes .
  6. Remove from the oven and serve hot or warm.

2 variations for courgettes stuffed with tuna

  • If you love even stronger flavours, try adding black olives, capers and anchovies to the filling: really tasty!
  • For a light or lighter version, instead, choose natural canned tuna (instead of tuna in oil – more caloric). Don't use the whole egg, but only the egg white, the protein part.


The recipe can be stored for a maximum of 2-3 days in the refrigerator in a container with an airtight lid or well wrapped in cling film.

Do you love baked stuffed vegetables? Try all our stuffed courgette recipes !

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