KETO GENOISE ZUCCHINI WITH TUNA AND PINE NUTS
Prep time
Cook time
Total time
Side or lunch? You choose. You cannot go wrong with this classic Italian dish full of Mediterranean flavours.
Author: Antya - queenketo.com
Recipe type: Side Dishes
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.
Yield: 4
Ingredients
- 4 small zucchini
- 120g tuna in extra virgin olive oil (drained weight from 160g can, oil reserved)
- 1 large egg
- 20g capers (1 heaped TBSP)
- 10g anchovy fillets (3 or 4 depending on size)
- 50g Parmigiano Reggiano (freshly grated)
- 40g pine nuts (lightly toasted)
- a generous sprinkle of ground white pepper
- ⅛ tsp fine Himalayan pink salt
- a sprinkle of paprika
- 20g lupin flour
- fresh thymeextra virgin olive oil (preferably reserved from the tuna can)
Instructions
- top and tail zucchini - you should end up with approximately 500g total net weight; slice them in half along the length. using a melon baller or similar instrument, scoop out pulp and place it over a muslin cloth.
- sprinkle salt all over the inside of your ‘boats’ and turn them upside down over a chopping board.
- squeeze the zucchini pulp by wringing the muslin cloth until no more water pours out (a few drips are OK) and tip it into a food processor or mini chopper like THIS ONE.
- pre-heat oven to 190°C static.
- to the pulp, add whole egg, drained tuna (reserve the oil if extra virgin olive oil), anchovies, capers, 30g Parmigiano, pine nuts and seasoning.
- blitz to a coarse mixture, rather than a paste; incorporate lupin flour and thyme leaves.
- turn your zucchini ‘boats’ over and wipe away all the released moisture with kitchen paper towels.
- brush a little extra virgin olive oil (from the tuna can if you reserved it) in an adequate-sized baking tin (better if lined with foil or parchment, and just big enough to keep the ‘boats’ snuggly close to each other), place the empty zucchini boats inside and fill them with the tuna mixture.
- sprinkle remaining Parmigiano all over, drizzle with more of the reserved tuna oil and bake for 40-45 minutes until nicely caramelised.
Notes
Lupin flour is often out of stock - if so try THIS alternative and reliable supplier.
You can use fine coconut flour or fine almond flour as a substitution for lupin.
2 zucchini 'boats' per serving.
Keep refrigerated and consume, either cold or re-heated, within 3 days.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales.
You can use fine coconut flour or fine almond flour as a substitution for lupin.
2 zucchini 'boats' per serving.
Keep refrigerated and consume, either cold or re-heated, within 3 days.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales.
Nutrition
Serving: 2 halves Calories: 284 Fat: 20g Net Carbs: 3.4g Protein: 21g
Recipe by Queen Keto at https://queenketo.com/keto-genoise-zucchini-with-tuna-and-pine-nuts/