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Zucchini Tuna Melts with tomatoes and parmesan cheese

Zucchini Tuna Melts

These Zucchini Tuna Melts are a lightened up version of the classic sandwich. Hollowed out zucchini makes the perfect vessel for this tuna spread and then is topped with tomato slices and finished with a parmesan break crumb. A great way to use those garden zucchinis or to change up a basic can of tuna.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 2


Zucchini Boat

  • 2 Medium Size Zucchini or 3-4 smaller ones
  • Olive Oil For coating
  • Salt & Pepper

Tuna Spread

  • 6 oz Albacore Tuna
  • 2 tbsp Mayonnaise
  • 1 tsp Dijon Mustard
  • 1 Clove Garlic Finely Minced
  • 1/4 Cup Diced Kosher Pickle About one good size spear
  • 1 Stalk Diced Celery Diced

Bread Crumb Topping

  • 1 Roma Tomato Thinly Sliced
  • 1/3 Cup Italian Bread Crumbs
  • 1/4 Cup Freshly Grated Parmesan Cheese
  • 2 tbsp Fresh Parsley Chopped
  • Salt and Pepper to taste


  • Preheat the oven to 350 degrees.
  • Prepare baking sheet by lining with tin foil and placing a cooling rack on top.
  • Cut of the stem of the zucchini and slice lengthwise.
  • Using a 1/4 teaspoon scrape out the insides of the zucchini.
  • Coat the Zucchini with olive oil and sprinkle with salt and pepper. Place on the cooling racks.
  • Prepare the tuna by mixing all the ingredients together and with a spoon fill the insides of the zucchini.
  • Take the sliced tomatoes and place on top.
  • Prepare the breadcrumbs by mixing everything together and then place on top of the zucchini melts.
  • Place in the oven and bake for 10-15 minutes or until the zucchini is tender and bread crumbs are crispy.
Keyword Easy Lunch, Lunch, Tuna Melt, Tuna Recipe, Zucchini Tuna Boat, Zucchini Tuna Melt
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