Phone screenshot@2x
Plan next week's meals in minutes with a personalized meal plan.
Start meal planning for free

Roasted Zucchini Tuna Melts.

  • 4 sticks
  • 4 (6 oz) cans
    chunk light tuna in water
  • 2 cloves
  • 1
  • 2 oz
    Parmesan cheese
  • 4 medium
    zucchini squash
    black pepper
    extra virgin olive oil
  • 1
    Preheat the oven to 450°F and position rack in the centre.
  • 2
    Wash and dry the zucchini. Halve lengthwise and, using a spoon, scrape out the centre and reserve for later. Place the halves cut-side up on the baking sheet. Rub with olive oil and season with salt and pepper.
    4 medium zucchini squash
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ½ tsp black pepper
  • 3
    Place in the oven and bake until just tender when pierced with a fork, 10-15 minutes.
  • 4
    Small dice the reserved zucchini flesh; transfer to a large bowl.
  • 5
    Wash the celery, trim ends, and small dice; add to the bowl with the zucchini. Peel and mince the garlic; add to the bowl.
    4 sticks celery
    2 cloves garlic
  • 6
    Add tuna, lemon juice, olive oil, dill, salt, and pepper to the bowl with vegetables and mix together.
    4 (6 oz) cans chunk light tuna in water
    juice of ½ lemon
    4 tbsp extra virgin olive oil
    2 tsp dill
    ½ tsp salt
    ½ tsp black pepper
  • 7
    Finely grate 1 cup of Parmesan.
    2 oz Parmesan cheese
  • 8
    Once the zucchini is done, take it out of the oven. Turn on the broiler and position rack in the upper third of the oven.
  • 9
    Fill the zucchini halves with the tuna mixture and sprinkle with the grated Parmesan. Return to the oven and broil until the cheese has browned, 2-3 minutes.
  • 10
    Cut the remaining ½ lemon into wedges for serving.
  • 11
    To serve, place the zucchini tuna melts on a plate and garnish with lemon wedges. Enjoy!