Zucchini and tuna recipe
Zucchini and tuna recipe

Zucchini and tuna recipe I cooked this spring. This spring I only sowed a single root of zucchini. What to say! I do not think of any variants to eat, just to eat. Some of my experiments have been very successful and delicious, so I decided to share them with you.

What you see in your picture has no name, just do not know how to call it. I do not like the word “constipation”, it’s not a souffle, it’s not cake, it’s not hot.

As my friend Tony says, “I did something.” I and I like her. Eating so much liked I was doing it for two consecutive days.

I hope you decide to try it. And if you have ideas for recipes with zucchini, please help. As it is, we will be picking up until November.

Products for tray 20 cm:

1 grated zucchini (about 300g)
1 sprig of chopped green onion
1 cloves of crushed garlic
1 tsp. optional spices (thyme, marjoram, marjoram)
1 egg
1 canned tuna in oil
80 g cubes diced cheese
salt and pepper to taste
100 g of flour
1/2 teaspoon baculber

Preparation on zucchini and tuna recipe

Cover the bottom and the walls of the tray (or cake form) with baking paper. With a brush or a piece of napkin, smear it with a few drops of oil. Heat the oven to 180 degrees Celsius.

products for Zucchini and tuna recipe
Zucchini and tuna recipe with products from my garden

In a bowl, mix the zucchini, onion, garlic, spices and egg together. Stir and add the fish without draining it out of the oil.

Put half of the yellow cheese and stir carefully to prevent the fish from becoming mash. It is good to keep whole pieces of it.

Sprinkle and sprinkle with pepper.

Finally, add the flour mixed with the baking powder. Agitate again and pour the mixture into the mold. Place the remaining cubes of cheese on top. Bake to redness for about 25-30 minutes. Cool and serve with fresh salad. That is all. Enjoy!

You can improvise with spices. I have put all three of them, because I have fresh in the garden. A little grated lemon peel would make the dish fresh. Since courgettes give a lot of moisture and the flour is small, you should cool the “cucumber and tuna salad” thing before serving.

You can even prepare it from the day before and store it in the fridge. If you decide to make cake from the mixture, put one more egg and increase the amount of flour drastically (up to 350g). Backpack should also be 1 tsp.