Zucchini Tuna Melts

Do you remember my zucchini sloppy joe boat recipe? This is a new twist on that recipe. We were recently given a bunch of zucchini from my husbands grandma; She grew them herself in her garden. They were just the perfect size for small boats of some sort. Now that I am thinking about it, next year, in my garden, I am totally growing zucchini (I have successfully grown one cucumber this year, so I feel totally empowered and confident). 

I love zucchini boats because they help cut the carbohydrates in the meal while still giving it maximum flavor. Zucchini is a good source of Vitamin C and fiber - plus, it's low FODMAP. One day soon I will recreate my favorite zucchini noodle recipe (zoodle) for you guys! For now, enjoy this recipe!


  • 2 small zucchini
  • 2 Tbsp. olive oil, divided
  • 2 cans tuna, drained and rinsed
  • 1/2 stalk celery, diced
  • 2 Tbsp. fresh lemon juice
  • 1/4 tsp. dried dill
  • 2-3 slices Swiss cheese


  1. Preheat the oven to 400 degrees.
  2. Slice both the zucchini in half and scoop out the center. Brush the four halves with olive oil and roast for 15-20 minutes. They should begin to brown slightly on the sides and should be tender, but not mushy.
  3. Meanwhile, mix together the tuna, celery, dill, 1 tbsp. olive oil, and lemon juice.
  4. Once the zucchini is done, remove it from the oven and spoon the tuna mixture evenly into the four halves.
  5. Top with Swiss cheese.
  6. Broil for 4-5 minutes until the cheese is melted and crispy.
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