Stuffed zucchini with tuna on tomato sauce

Ingredients for 2 servings:

• 2 zucchinis
• 1 medium-sized onion(s), finely chopped
• 1 gr. can/n tuna in oil
• 1 clove(s) garlic, chopped
• 2 tbsp, heaped capers
• 1 tbsp harissa
• 4 tbsp leaf parsley, finely chopped
• e.g. cumin
• e.g. paprika powder
• salt and pepper
• 50 g Parmesan, freshly grated
• 2 tbsp olive oil
• 1 medium-sized onion(s), finely chopped
• 1 bay leaf
• 400 g tomatoes, chopped (can)
• 1 tsp, levelled sugar
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

Oven dish

First, prepare the sauce. Sauté the onion in olive oil, add the tomatoes and bay leaf, and simmer for about 10 minutes. Season with salt, pepper, and sugar. Arrange in an ovenproof dish and set aside. Wash the zucchini, halve lengthwise, and scoop out the flesh, preferably with a spoon, leaving a thicker edge. Finely dice the skinned zucchini flesh and set aside. Pour the oil from the tuna can into the pan and heat. Sauté the onion and garlic in the oil until soft. Add the zucchini flesh and sauté for about 10 minutes. Chop the tuna and stir in. Add the capers. Season with harissa, cumin, pepper, salt, and paprika. Mix in the parsley. Spread the mixture among the zucchini halves. Place the zucchini on top of the tomato sauce. Sprinkle with Parmesan cheese. Bake in a preheated oven at 180°C for about 35 minutes. Arrange on two plates with the sauce and serve.