Courgette eight balls stuffed with white tuna and prawns


Margarita, a true expert in the kitchen among friends, invites us to enjoy a tasty combination of flavours and a pleasant presentation with these courgette eight balls stuffed with white tuna and prawns. Any takers? We didn’t hesitate for a second.


  • Courgette eight balls
  • Low sodium white tuna – one tin
  • Boiled prawns
  • Spring onion
  • Flour – one tbsp
  • Milk
  • Home-made tomato passata
  • Salt
  • Black pepper
  • Parsley
  • Olive oil
  • Grated cheese


  1. Clean the courgettes and cut off the top (to be used later as a lid when serving).
  2. Put them in the microwave at full power for a few minutes, let them cool and carefully empty all the flesh.
  3. To make the stuffing, brown the chopped spring onion in a frying pan with olive oil, add the courgette flesh, stir-fry for a few minutes, add a spoonful of the home-made tomato passata, the tin of white tuna and the boiled prawns, peeled and cut into small pieces (set aside a whole prawn for the top of each courgette) and the chopped parsley.
  4. Separately, in a pot with olive oil, sauté some chopped spring onion and a spoonful of flour. Add milk, gradually while constantly stirring, until a fairly thick white sauce is achieved. Towards the end, add salt and pepper.
  5. Add the white sauce to the previous mixture of ingredients prepared with the courgette and tuna, mix them carefully and fill the courgettes.
  6. Place a whole prawn on top of each stuffed courgette.
  7. Add the grated cheese and bake in the oven at 180º until they’re browned.
  8. Serve on top of some tomato sauce (optional).

Delicious, thanks Margarita!

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