Roasted Zucchini Tuna Melts – Gluten Free

by Sharon on July 2, 2014

Low carb, healthy gluten free dinner recipe! These Roasted Zucchini Tuna Melts make for an easy, quick and delicious lunch/supper. Pair this recipe up with a salad and enjoy a complete clean eating meal.

Roasted Zucchini Tuna Melts, bubbling hot and cheesy on a baking tray right out of the oven

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?


This is a really easy recipe to throw together, too which makes it even more ideal.

Roasted Zucchini Tuna Melts

Start with the zucchini. Obviously. 😉

A hand holding a zucchini

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

A zucchini on a green cutting board, sliced in half and seeds being scooped out by a spoon

We actually had a canoe growing up.

My family lived in a house that backed onto a calm 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.


Tuna salad in a white mixing bowl with a fork

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 stuffed with tuna salad on a parchment paper lined baking tray

Hot out of the oven.

Roasted Zucchini Tuna Melts, bubbling hot and cheesy on a baking tray right out of the oven

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

Roasted Zucchini Tuna Melts, bubbling hot and cheesy on a white dinner plate right out of the oven

Can’t wait to see you guys!

Roasted Zucchini Tuna Melts, bubbling hot and cheesy on a baking tray right out of the oven

Yields 2 servings

Serves 2

Roasted Zucchini Tuna Melts – Gluten Free

10 minPrep Time

25 minCook Time

35 minTotal Time

Save RecipeSave Recipe


  • 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 )


  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
Zucchini Tuna Melt Pinterest graphic




{ 35 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
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!!
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! :)
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!
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 :)
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!
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 ;-)
Sharon July 3, 2014 at 11:05 pm
You're such a doll! Thanks so much, Olivia. :)
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?
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. :)
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!
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. :)
Ayngelina February 11, 2015 at 3:03 pm
I like the play on a traditional tuna melt - much healthier!
Sharon February 11, 2015 at 11:20 pm
Thanks Ayngelina! :) I love the old classics.
Julia February 11, 2015 at 11:31 pm
I love all things tuna! These melts I have to try!
Sharon February 12, 2015 at 8:08 am
Right? Tuna is like comfort food to me. Thanks Julia!
Stephany February 26, 2015 at 10:30 pm
I'm making this right now! Unfortunately, I didn't have any canned tuna, so I used canned chicken breast instead. I didn't know what to do with the scooped out zucchini, so I just threw it into the mixture. Added garlic powder, salt, pepper, spinach, and topped with tomatoes (I needed to use up some veggies, can't ya tell?) Had some taste tests and it's pretty yummy! Thanks so much for sharing!
Sharon February 27, 2015 at 7:54 am
I love the additions, Stephany! Nothing better than a delicious way to use up your extra veggies. :) Have a fabulous weekend!
E March 19, 2015 at 11:29 am
What do you usually do with the insides of the zucchini that you scooped out?
Sharon March 19, 2015 at 9:33 pm
Mostly just seeds and I usually pitch it out.
Rachele February 4, 2016 at 7:25 pm
I tried making these and they turned out amazing! Note I did use mayo, but will try to leave it out next time and also tried colby & monterey jack cheese since I was a little skeptical of the feta/parmesan cheese combo; the colby monterey jack turned out ok but the feta/parmesan were amazing stick with the feta and parmesan cheese combo you won't be sorry!
Sharon February 5, 2016 at 12:41 pm
So glad you enjoyed these! Thanks Rachele. :)
Rachele February 4, 2016 at 7:26 pm
Thanks for sharing!
Paul February 16, 2016 at 1:28 pm
Sharon, This was a fantastic recipe! I'm posted in Africa and as I am halfway through my tour I began to look at what I have left in my consumable shipment and was a little surprised to realize I still had over 100 cans of tuna left. I found your recipe during my search to find different ways to eat canned tuna (a man can only eat so many tuna salad sandwiches!). This recipe was an absolute winner. I had to substitute celery leaf instead of a stalk of celery, but it tasted fantastic! Thank you for the recipe!
Sharon February 16, 2016 at 1:46 pm
Wow, Paul! Such a great comment. I'm always so amazed that my little website reaches to such faraway places such as Africa. I'm so glad you enjoyed the recipe and have found a new way to enjoy your bounty of tuna. ;) Stay safe!
Pauline May 31, 2016 at 2:59 am
I only had half a zucchini so chopped it up and mixed with the other ingredients and put mixture into 2 halved capsicums (peppers) - I haven't cooked them yet I am looking forward to having for dinner tonight. The mixture is YUM, thanks Sharon.
Sharon May 31, 2016 at 12:45 pm
Great idea! I love the ingenuity. :) You know its going to be good when the mixed ingredients are enough just to start eating! ;) Thanks Pauline. :)
emy February 28, 2017 at 11:41 pm
This was so yummy! I didn't have dill, so I threw in salt pepper and turmeric. I used pepper jack cheese to top it off and it tasted great! Thank you for this recipe!
Sharon March 6, 2017 at 11:18 am
Pepperjack cheese? Now your talkin'. ;) Thanks Em!
Kathryn D August 9, 2017 at 5:31 am
This is seriously fantastic. I ended up cutting my zucchini into sticks and just put the tuna salad on top of it. The best meal I've had in a while. Keeping this on in the rotation.
Sharon August 9, 2017 at 8:02 am
Great idea about the zuke sticks! I must try that. Thanks Kathryn! Enjoy the rest of your week. :)
Erin September 22, 2017 at 1:38 pm
This is awesome! Definitely a keeper. My husband loved it, too. Tasty. Thanks!
Sharon September 24, 2017 at 10:26 am
Thanks Erin! So glad you both enjoyed. :)
E August 14, 2018 at 1:46 pm
Chop the scooped out zucchini and add it to the tuna mixture so as not to waste any food. The cheese combo I like is mozzarella and Parmesan. These are healthy and great tasting!
Sharon August 14, 2018 at 7:42 pm
Love that tip of adding the zucchini to the tuna! Thanks E!

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