Zucchinis stuffed with tuna and cottage cheese
Description
The dish is prepared without unnecessary complications. This filling is also perfect for stuffing young small zucchinis, especially if you happen to find round zucchinis – they look stunning in this dish. The finished dish can be served at the table.
Instructions
- 1
Step 1
My friend treated me to these cute little pattison-shaped dumplings. I added ricotta to the filling because the cottage cheese I bought turned out to be too sour for this dish.
- 2
Step 2
Cut off the tops of the pattisons and use a spoon to remove the flesh. This will create small pots, perfect for baking.
- 3
Step 3
For the filling, mix cottage cheese, drained mashed tuna, chopped green onions, two-thirds of the grated cheese, and finely chopped pieces of selected pattypan squash. I don't recommend grating the pattypan squash—chop it with a knife instead, so the filling won't become too wet. Season with salt and pepper to taste, and mix well.
- 4
Step 4
Fill the pattypan squash with the stuffing and place them into a greased baking dish. Pour a little white wine and hot water around them, then put the dish in an oven preheated to 180 degrees. Bake until the pattypan squash are tender and the filling is set—about 20 minutes in my case. At the end, sprinkle the remaining grated cheese over the squash and continue baking until the cheese melts.
- 5
Step 5
Serve the stuffed pattypan squash immediately, while hot. Add fresh tomatoes and herbs, and you'll have a wonderful dinner!