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Candida's Tuna-Filled Zucchini



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Candida's Tuna-Filled Zucchini

Gourmet Archives

8 zucchini (about 3 pounds), scrubbed
A 7-ounce can chunk light tuna packed in oil,
drained and flaked
4 plum tomatoes, peeled, seeded, chopped fine
3/4 cup freshly grated Parmesan
1/4 cup blanched almonds, chopped
3 tablespoons minced flat-leafed parsley
3 tablespoons minced fresh basil
1 teaspoon minced fresh thyme
1 tablespoon olive oil
3/4 cup coarse fresh breadcrumbs
3 tablespoons unsalted butter, in bits

1 1/2 pounds plum tomatoes,
peeled and seeded
2 tablespoons grated onion
1/4 teaspoon cayenne
2 tablespoons olive oil
1/4 cup minced flat-leafed parsley
1/2 cup minced fresh basil
1 teaspoon minced fresh thyme

In kettle of boiling water cook zucchini 5 minutes. Transfer them with
slotted spoon to work surface, and let them cool until they can be handled.
Trim the stem ends, halve the zucchini lengthwise and scoop out the flesh,
reserving it, and forming 1/4-inch shells. Invert zucchini shells on paper
towels to drain. In kitchen towel squeeze the reserved zucchini dry, chop
it, and in a bowl toss it with tuna, tomatoes, Parmesan, almonds, parsley,
basil, thyme, oil, and salt and pepper to taste. Fill the zucchini shells with
tuna mixture. Arrange stuffed zucchini in one layer in a buttered shallow baking dish and sprinkle evenly with bread crumbs. Dot with butter and
bake in upper third of 350-degree F. oven 40 to 45 minutes, or until bread crumbs are golden.
While zucchini is baking, make the tomato sauce: In a blender purée the tomatoes with onion, garlic, cayenne and oil. Transfer the purée to a bowl and stir in the parsley, basil, thyme and salt and pepper to taste. Serve the stuffed zucchini with the tomato sauce. Serves 6 to 8.

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