Roasted Zucchini Tuna Melts – Gluten Free

by Sharon on July 2, 2014

Zucchini-Tuna-Melts-

Are you ready for this? A delicious gluten free and low carb tuna melt? One that features amazingly yummy roasted zucchini? The crispy cheese? Maybe I should just stop talking and get on with it, yes? Yes.

This is a really easy recipe to throw together, too which makes it even more ideal. Start with the zucchini. Obviously. ;)

Zucchini-Tuna-Melts

Slice it down the centre and, with a spoon, hollow it out like a canoe.  

Zucchini-Tuna-Melts-

We actually had a canoe growing up. My family lived in a house that backed onto water. An inlet, that ran into a waterway, that ran into the ocean. Island life. My best friend also lived on the inlet and also paddled a canoe around. Together, we actually tipped her canoe resulting in a ride home from the coast guard in a zodiac, soaking wet. It was quite the event and the best part was how no one was one bit surprised we tipped.

I think I’m feeling nostalgic because I’ll be heading out west soon to visit my family and friends in BC. Maybe this is why I was craving a tuna melt. It’s such a throw back meal that I would have all . the . time when I was younger. Of course, I would have had it on nutritionally void white bread and the tuna would be full of garbage mayo, so now, the tuna melt gets the Honour System treatment!

Pop the zucchini in the oven and while it roasts, chop your veggies (I used the traditional onion and celery). With a fork, mix the veggies with the tuna and add in some oil and fresh lemon. Then, just a touch of dill. I love dill.

Since we will be melting some delicious cheese on top of these babies there is no need for mayo. You won’t miss it. Trust.

Zucchini-Tuna-Melts-

Scoop the tuna mixture and the cheese into the roasted zucchini canoes, and pop under the broiler to crisp up the cheese and turn these babies into tuna melts! I used some parmesan for half and since I had a little feta leftover from the Greek Salad I made this weekend, I used that for the other half. Feta and tuna is a great combo.

Zucchini-Tuna-Melts-

Hot out of the oven.

Zucchini-Tuna-Melts-

They came out perfectly and it was exactly what I needed to feel closer to home.

Zucchini-Tuna-Melts-

Can’t wait to see you guys!

Zucchini-Tuna-Melts-

Roasted Zucchini Tuna Melts – Gluten Free

Serving Size: 2

Ingredients

  • 2 small zucchini
  • 2 tbsp olive oil, divided
  • 1 tin of tuna, drained
  • 1 celery stalk, minced
  • ¼ medium red onion, minced
  • 2 tablespoons fresh lemon juice ( about half a lemon)
  • ¼ tsp dried dill
  • ½ cup cheese ( I used ¼ cup parmesan and ¼ cup feta )

Instructions

  1. Preheat your oven to 400 and line a baking sheet with parchment
  2. Slice the zucchini in half and using a teaspoon, scoop out the centre, about an inch. Brush the four zucchini halves with 1 tablespoon of olive oil and roast for 15-20 minutes. This will depend on the size of your zucchini. You want them to be tender, but not mushy. I used a fork to see how easily I could pierce the side and did a little touch test. Look for them to begin browning slightly on the sides
  3. Meanwhile, mix together the tuna, celery, onion, and dill with the other tablespoon of olive oil and the lemon juice
  4. Grate the parmesan cheese
  5. Once the zucchini is done, take it out of the oven and turn on the broiler. Fill your canoes with the tuna mixture and top with the cheese
  6. Broil for 2-3 minutes or until the cheese has browned and is crispy on top
http://thehonoursystem.com/2014/07/02/roasted-zucchini-tuna-melts-gluten-free/

 

 

{ 12 comments… read them below or add one }

Julie July 2, 2014 at 11:30 am

Hi Sharon! It’s funny this recipe reminds you of home because this spring I have made a version of it once a week! Now I’m excited to try it with tuna! I can have my tuna salad fix without the carbs! So lovely! We are looking forward to seeing you!!! We can canoe the gorge again if you’re up for adventure! LOL! xoxoxo

Reply

Sharon Sharon July 2, 2014 at 3:29 pm

Ha! I don’t know about the canoe … although, it might be fun to do it in our Downton Abbey get-ups! Maybe add a parasol? ;) Excited!!

Reply

Karen @ Lushious Eats July 2, 2014 at 12:11 pm

This looks amazing! I love zucchini and I have 4 plants in my garden right now that I’m dying to grow! Zucchini season is almost here and I definitely want to try this recipe.
p.s I also love tuna.
and cheese. lolz! :)

Reply

Sharon Sharon July 2, 2014 at 3:27 pm

We are kindred spirits when it comes to cheese. :) I love that you have your own veggies growing!

Reply

Lilli @ Sugar and Cinnamon July 3, 2014 at 5:18 am

What a great idea! I actually can’t wait to try a vegetarian version of this :)

Reply

Sharon Sharon July 3, 2014 at 9:18 am

Throw cheese on anything and I’m happy! ;) I’ll be looking forward to your veggie version. Thanks, Lilli!

Reply

Olivia - Primavera Kitchen July 3, 2014 at 5:36 pm

Sharon, I love this recipe. I am a huge fan of tuna. So I am sure I will love to try it. Thanks a lot for sharing ;-)

Reply

Sharon Sharon July 3, 2014 at 11:05 pm

You’re such a doll! Thanks so much, Olivia. :)

Reply

Christina Floisvik August 30, 2014 at 9:16 am

I am obsessed with every recipe on here! Even ones with foods I don’t care for! About the tuna, what size can do you use? I have a 2oz can but, that doesn’t seem like much?

Reply

Sharon Sharon August 30, 2014 at 9:43 am

I’m so glad! I’m obsessed, too. ;) For this recipe I use 170 gram tin which I think is about 6 ounces. Thanks so much for the nice comments, by the way. :)

Reply

Christina Floisvik August 31, 2014 at 10:37 am

I’m not kidding when I say I literally go on this website everyday for way too long! Thank you for responding so quickly! I’m making this for my Dad this week and I can’t wait!

Reply

Sharon Sharon August 31, 2014 at 10:45 am

I could say the same thing about being on this website everyday too! I’m always here. :) I hope your Dad loves it! Report back. :)

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: