Chilled Zucchini Ripieni
These Chilled Zucchini Ripieni are light, summery, and packed with flavor, with chilled zucchini made into "boats" filled with a savory purée of tuna and tender blanched vegetables. It's an elegant yet simple appetizer or a light lunch that captures the essence of summer with every cool, crisp bite.
Yields: 4 Servings
Prep Time: 20 min
Cook Time: (blanching): 10 min
Chill Time: 20 min
Special Equipment: Large pot, Slotted spoon, Food processor, Ice bath (large bowl with ice and water)
Ingredients
4 medium zucchini
1 can (5–6 oz) good-quality tuna in olive oil, drained
1 small carrot, peeled and chopped
1 stalk celery, chopped
½ cup small broccoli florets
2 tablespoons white wine vinegar or apple cider vinegar
Salt to taste
Optional: lemon zest, fresh parsley, or a drizzle of olive oil to finish
Directions
Blanch the Vegetables: Fill a large pot with water, add 2 tablespoons vinegar and bring to a boil. Add a pinch of salt, the carrot, celery, and broccoli. Boil in the vinegar water for 10 minutes, until just tender. Use a slotted spoon to remove them and let them cool slightly.
Purée the filling: Add the blanched veggies to a food processor with the drained tuna. Pulse until it forms a rough paste. Add salt to taste. Optional: Add lemon zest or a drizzle of olive oil for extra brightness.
Prepare the zucchini: Slice zucchini in half lengthwise and scoop out the center to make boats. Blanch the zucchini halves in the same hot water for 10 minutes, until just tender. Immediately transfer to an ice bath to stop the cooking and keep their color.
Stuff and chill: Drain zucchini, pat dry, and fill with the tuna-veg mixture. Place in the refrigerator to chill for at least 20 minutes.
