Round zucchini stuffed with fish

Ingredients

  • 6 round green or yellow zucchini
  • 400 g of black pollock or scorpion fish fillet
  • 1 small peeled onion
  • 1 clove of peeled garlic
  • 1 small bunch of mint
  • olive oil

Preparation

  1. Preheat the oven to 180°C (gas mark 6).

  2. Carefully hollow out the zucchini, taking care not to pierce them. Set the tops aside. Cut the flesh into small pieces and brown them with the chopped onion and pressed garlic in a little olive oil for 10 minutes.

  3. Cut the boned fish into cubes of about 1 cm. Chop the mint. Mix all the ingredients, add salt and pepper, drizzle with olive oil and garnish the zucchini.

  4. Place the hats on each vegetable and bake for 30 min.

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