Fancy a glorious vegetarian snack for those times when you’re hungry but not really?! These oven roasted zucchini with tuna mayo sauce topping will save you!
For this recipe, I used homemade mayonnaise because I like to make my own (it gives me more control on the quality of the ingredients I use), but you are free to use one bought from the supermarket if you wish. I also like to use tuna in brine in general, because I found that the oil used in canned tuna is normally not of my liking: I know, I’m very picky!!
So, find some zucchini, some mayonnaise, olives, capers and canned tuna, empty that fridge and fill your belly: this vegetarian snack will make you happy!
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Enjoy your meal!
Oven roasted zucchini with tuna mayo
Equipment
- Oven Tray
- Knife
Ingredients
- 2 zucchini
- 180 gr canned tuna
- 100 gr mayonnaise
- 20 olives
- 30 gr capers
- 1 egg
- 2 tsp brown sugar
Procedure
- Put the sugar in a pan and keep the olives and capers roasting at very very low heat for about 30 minutes
- In the meanwhile, cut the zucchini in half on the long edge and scoop all the seeds out
- Drown the zucchini in boiling water for 180 seconds
- Whisk an egg and brush it over the zucchini
- Sprinkle abundant breadcrumbs on top of the zucchini and then bake in the oven for 4 minutes at 190 degrees
- In the meanwhile, make a sauce using the tuna and some mayonnaise - as much as you like based on your tastes
- Now fill the zucchini with the tuna mayo sauce and sprinkle the caramelized olives and capers on top before serving
- ENJOY
Video
Italian Food Boss Special Tip
Nutrition Label
Other Info
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