Zucchini, Tuna, and Caper Roll-Ups

Name: Zucchini, Tuna, and Caper Roll-Ups
Total time: 3300 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 3 medium zucchini; 6 oz canned tuna in oil (about 180 grams), drained; 2 tablespoons capers; 2 anchovy fillets; 1 garlic clove; 1.5 oz grated Parmesan cheese (about 45 grams); 1 egg; as needed Extra-virgin olive oil,; as needed Salt and pepper,; as needed Breadcrumbs,; Fresh mint

stefania divittorio @laStefy61

Summer vegetables are perfect for stuffing in countless ways. This recipe uses zucchini.

stefania divittorio @laStefy61

Summer vegetables are perfect for stuffing in countless ways. This recipe uses zucchini.

Saved

Ingredients

55 minutes

Serves 4 servings

3medium zucchini
6 ozcanned tuna in oil (about 180 grams), drained
2 tablespoonscapers
2anchovy fillets
1garlic clove
1.5 ozgrated Parmesan cheese (about 45 grams)
1egg
as neededExtra-virgin olive oil,
as neededSalt and pepper,
as neededBreadcrumbs,
Fresh mint

Saved

Steps

55 minutes

1

Trim the ends off the zucchini and use a vegetable peeler to slice them into ribbons. Save the scraps and chop them finely.
2

In a nonstick skillet, heat some olive oil with the garlic. When the garlic is golden, remove it and add the anchovies, letting them melt. Add the chopped zucchini scraps and chopped capers. Season with salt and pepper, then let cool.
3

In a bowl, mix the drained tuna, Parmesan, egg, and mint. Add the cooled zucchini and caper mixture.
4

Place a little of the filling at one end of a zucchini ribbon. Roll it up tightly and wrap with another zucchini ribbon. Drizzle with olive oil, sprinkle with salt, pepper, and breadcrumbs. Bake at 400°F (200°C) for 25–30 minutes. Remove from the oven and serve warm or at room temperature.