Tunisian Stuffed Zucchini
Appetizers • Russian
Description
Tunisian Stuffed Zucchini
Ingredients
- Canned Mackerel in Oil 1 can
- Courgette 4 pieces
- Olive Oil 4 tablespoons
- Couscous 5 oz
- Tomatoes 4 pieces
- Basil 1 bunch
- Spanish onions 1 piece
- Butter 2 tablespoons
- Wheat Flour 2 tablespoons
- Milk 25 fl oz
- Ground Nutmeg ¼ teaspoon
- Salt to taste
- Ground Black Pepper to taste
- Sugar 1 teaspoon
- Ground Cumin 1 teaspoon
- Ground Caraway 1 teaspoon
- Cilantro 1 teaspoon
- Mild Chili Spice 1 teaspoon
Step-by-Step Guide
Step 1
Mash the canned tuna in oil with a fork, adding olive oil. Add cumin, ground coriander, black pepper, caraway seeds, and ground chili pepper. Refrigerate for an hour.
Step 2
Cut the zucchini into 2–3 pieces, depending on size, scoop out the seeds, and steam for a few minutes. It should remain firm and not absorb water. Let it cool.
Step 3
Preheat the oven to 355°F.
Step 4
In a skillet, heat two tablespoons of butter, add two tablespoons of flour, and quickly whisk to avoid lumps and prevent the butter from browning. Reduce to the lowest heat and gradually pour in the milk while constantly stirring until a smooth sauce forms. Cook without boiling for 15 minutes, stirring continuously. At the end, add salt and ground nutmeg to taste.
Step 5
Mix the tuna with the couscous. Stuff the zucchini with this filling, place them on a baking sheet, pour over the béchamel sauce, and bake in the oven for 30–40 minutes at 355°F.
Step 6
For the tomato sauce, sauté the onion. While it cooks, peel the slightly crushed tomatoes (blanching them helps), remove the seeds, chop finely, and then simmer with olive oil, salt, pepper, a teaspoon of sugar, and the sautéed onion. Finally, add basil off the heat.
Step 7
Serve the stuffed zucchini on a plate, drizzle with tomato sauce, garnish with a sprig of herbs, and serve.
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