Ingredients

- 6 zucchini

- 1 can of tuna

- 20 cherry tomato

- 10 basil leaves

- italian parsley

- 1 shallot

- 2 tablespoons of mayonnaise (see here how to make it)

- 3-4 tablespoons of bread crumbs

- oilve oil

- salt

Wash the zucchini and steam cook them for 15-20min. Be careful to not over cook them.

In the meanwhile prepare the filling. In a bowl mix tuna (strain it from the water or oil), choppend tomatoes and chopped basil leaves.

Add chopped parsley and salt to taste and mix.

Dice the shallot and sweat it in a pan with 1 tablespoon of olive oil. When the zucchini are ready cut them in half like in the picture.

With a spoon remove the pulp of the zucchini and chop it on a cutting board.

Add the pulp in the pan and stir gently. Add also the tuna mixture and stir.

Stir for 1 to 3 min and then put everything back in the bowl. Add 2 tablespoons of Mayonnaise.

Add 3 tablespoons of bread crumbs and mix. Oil an oven pan.

Fill the zucchini with the tuna mixture. Place them on the pan and sprinkle on top some bread crumbs.

Cook for 30 min in the oven at 180°C (350F). Serve warm.