Serves: 6
Total Calories: 32

2 slices day-old Italian or French bread, crust removed (about 1/3 cup bread)
1/2 cup milk
6 small zucchini, trimmed
1 (6 1/2-ounce) can tuna, packed in olive oil
1/4 cup freshly grated Parmigiano-Reggiano plus 2 tablespoons
1 clove garlic, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
Freshly grated nutmeg
salt and freshly ground black pepper
1 large egg, lightly beaten

1 Place a rack in the center of the oven. Preheat the oven to 425°F. Oil a baking pan just large enough to hold the zucchini halves in a single layer.

2 Sprinkle the bread with the milk and let soak until softened. Scrub the zucchini with a brush under cold running water. Trim off the ends.

3 Cut the zucchini in half lengthwise. With a small spoon, scoop out the pulp, leaving a 1/4-inch shell, and set the pulp aside. Arrange the zucchini shells cut-side up in the prepared pan. Chop the zucchini pulp and place it in a bowl.

4 Drain the tuna, reserving the oil. Mash the tuna in a large bowl. Squeeze out the bread and add it to the tuna along with the chopped zucchini pulp, 1/4 cup of cheese, garlic, parsley, nutmeg, and salt and pepper to taste. Mix well. Stir in the egg.

5 Spoon the mixture into the zucchini shells. Arrange the zucchini in the baking pan. Drizzle with a little of the reserved tuna oil. Sprinkle with the remaining cheese. Pour 1/2 cup of water around the zucchini.

6 Bake 30 to 40 minutes or until the zucchini are browned and tender when pierced with a knife. Serve warm or at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 32
Calories from Fat: 8

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