Step 12
Mix thoroughly with a spoon to combine the filling.
Step 13
Place the courgettes on a baking tray lined with baking paper.
Step 14
Fill the shells with a few spoonfuls of tuna mixture.
Step 15
Place generously with breadcrumbs.
Step 16
Drizzle a little extra virgin olive oil over each courgette and bake in a static oven preheated to 200 °C for 15-20 minutes.
Step 17
Take the courgettes out of the oven when they are nicely gratinated and golden on the surface.
Step 18
The tuna-stuffed courgettes are ready to be enjoyed! Transfer them to a tray and bring them to the table.
Storage
They can be stored in the refrigerator, in an airtight container, for up to 2 days. They can be enjoyed both hot and at room temperature.
Variations
You can enrich the filling with Taggiasca olives, chopped dried tomatoes, toasted pine nuts or flavor with aromatic herbs. If you don’t like anchovies, you can omit them and add a pinch of salt or a drop of soy sauce to balance the flavor.
