Zucchini Tuna Melts

These zucchini tuna melts are packed with protein, offering a tasty and nutritious keto meal option that is ready in under 30 minutes. It is an easy and delicious low-carb recipe everyone loves.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 353kcal

Author Sharon Rhodes

Ingredients

2 small zucchini
2 tbsp olive oil divided
1 can of tuna drained
1 celery stalk minced
¼ medium red onion minced
2 tbsp fresh lemon juice *about half a lemon
¼ tsp dried dill *or 2 tsp fresh dill
½ cup shredded or crumbled cheese

Instructions

Preheat your oven to 400 and line a baking sheet with parchment paper.
Slice the zucchini in half, and using a teaspoon, scoop out the center, about an inch deep. Place the four zucchini halves on the lined baking sheet and brush them with 1 tablespoon of olive oil.
Put the sheet in the oven and roast for 15-20 minutes. This will depend on the size of your zucchini. You want them to be tender, but not mushy. Use a fork to see how easily you can pierce the side and do a little touch test. Look for them to begin browning slightly on the sides.
Meanwhile, mix together the tuna, celery, onion, and dill with the other tablespoon of olive oil and the lemon juice.
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.
Broil for 2-3 minutes or until the cheese has browned and is crispy on top.
Serve immediately.

Video

Notes

To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For the best texture, reheat in an oven or toaster oven.

Nutrition