Zucchini Farciti con Tonno

(Zucchini Stuffed with Tuna)


1 Cup Rice - Arborio
1/2 Med. Onion - diced
1/8 Tsp. Saffron threads - ground (Saffron powder is fine if available)
2 Cans Tuna in spring water - drained and pressed dry.
3 Fillets Anchovy - cut into very small pieces
3 Slices Prosciutto - chopped fine
1 Lg. Tomato - diced with juices reserved
2/3 Cup Mozzarella cheese - cut into small pieces
1 Lg. Zucchini Squash - at least 8-10 inches long - a gugutza!
1/2 Cup Bread crumbs - coarse


Saute the onion in 3-4 tablespoons of olive oil.  Add the Arborio rice and stir to coat the rice.  Add the saffron mixed with a little water,   Then  add 2 cups of water, and bring to a slow boil.  Stir occasionally until the rice is cooked al dente. - about 14-16 minutes.  Remove from the read, and add 2-3 more tablespoons of olive oil.  Set aside.

Mix the tuna, anchovy, prosciutto, tomato, tomato juices and mozzarella cheese in a large mixing bowl.  When the rice is cool, add this to the tuna mixture and mix well. Set aside.

Cut the zucchini in half lengthwise.  Score the meat in a number of places and cut around the perimeter of the squash leaving about 1/4 inch of skin and pulp.  Scoop out the pulp and seeds.  Continue until a large hole is obtained.  Do this to both halves.

Chop the pulp and add 3 cups to the  tuna mixture. Mix well, adding salt and pepper to taste.

Stuff the zucchini with this mixture, and sprinkle the top of the now stuffed zucchini with the bread crumbs.  Bake at 400 degrees for 35 minutes.  After this time turn on the broiler and cook under the broiler for another 2-3 minutes or until the top of the zucchini are crisp. 

Remove from the oven, drizzle with a little more olive oil and serve. 




Serve immediately.  If desired peperoncino flakes can be added to give the dish extra zest..

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Last updated on:08/01/02 04:41:17 PM