These delicious tuna melts are the low-carb gluten-free version of a classic.Simple Ingredients. Vibrant flavor. Ready in less than 30 minutes!
Quantity
4
Quantity Unit
halves
Prep Time (minutes)
15
Cook Time (minutes)
30
Ready In (minutes)
45
Ingredients
Amount
Measure
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
Steps
Sequence
Step
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.
