Sorry I didn't post this recipe last week, life has gotten pretty busy lately, and a bullying brat seems to have replaced my wonderfully delightful toddler...
The recipe for "antipasto of zucchini and tuna" (mother-in-law's recipe)
1 kg zucchini
200gr tuna (here tuna is almost always in olive oil, but in the US I remember I always bought it in water, either way, drain it)
4 salted anchovies (washed, boned etc. We use lots of anchovies here, the best way to clean them is to soak them briefly (couple of minutes) in water with a splash of vinegar. Open them on the backs to split open and de-bone, rinse very well) Anchovies in olive oil would be fine too I think, just remember that because they are already cleaned, one filet is the equivalent to 1/2 anchovy.
1 bottle of "rubra" (1 bottle would be 1/2 liter, and rubra is essentially homemade ketchup. We make it with tomato, red bell pepper, vinegar, sugar and spices, to be honest I think store-bought ketchup might be too thick and too sweet to sub here, maybe you could do a little tomato puree and a little ketchup??)
1 glass (I guess try a US cup?) mild extra virgin olive oil
1 cup (?) white wine vinegar
1 spoon (US Tblsp?) sugar
salt to taste
Cut zucchini in cubes. Put all ingredients in your pot, bring to boil. Cook 25/35 min (checking the zucchini for doneness, you want them to be cooked, but retain texture and a little crunch)
Put into jars while hot (sterilized), close the tops, flip topside down for about 5-10 minutes, turn right-side up and put jars in a blanket. Put in cool, dark place.
As far as shotski's zucchini boats, we make those a lot too
Last night I made them with some of the zucchini that was removed, cooked eggplant pulp, tomato, capers, anchovies and spicy pepper.
My mother-in-law makes them with ricotta and ham (I don't really love them that way).
A couple of nights ago I made pasta alla carbonara and threw some zucchini in there, my husband LOVES carbonara, so it was a good compromise.
Spellogue, I might try that recipe tonight, I have some pancetta in the fridge, although my marjoram plant died, but I will try it with just thyme