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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | can | Chunk tuna, light, canned in water, drained ( 6 oz. can) | 2 | small | zucchini, cut in half lengthwise, seeds scooped out | 1 | stalk, small (5\" long) | celery, Minced | 1 | small | red onion, minced | 1/4 | teaspoon | dill, dried | 1/2 | tablespoon | parsley, finely chopped (flat leaf Italian) | 2 | tablespoons | fresh lemon juice | 2 | slices medium (1/4 | Tomatoes chopped | 1/3 | cup, grated | Cheese, parmesan, low sodium |
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Steps
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Sequence
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Step
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| | 1 | Preheat your oven to 400 and line a baking sheet with parchment. Slice the zucchini in half and using a teaspoon, scoop out the center, about an inch | | 2 | Spray each half lightly with cooking spray and roast for 15-20 minutes (this will depend on the size of your zucchini). The key is to have them tender, but not mushy. Use a fork to see how easily you can pierce the side, look for slight browning on the side. | | 3 | Meanwhile, mix together the tuna, celery, red onion, dill and parsley, and the lemon juice. | | 4 | Once the zucchini is done remove from oven and turn on the broiler. | | 5 | Fill zucchini with the tuna mixture, sprinkle with chopped tomato and top with the parmesan cheese. | | 6 | Broil for 2-3 minutes or until the cheese has browned and is crispy on top. |
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