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.
Servings: 2
Calories: 379kcal
Ingredients
Zucchini Boat
- 2 Medium Size Zucchini or 3-4 smaller ones
- Olive Oil For coating
- Salt & Pepper
Tuna Spread
- 6 oz Albacore Tuna
- 2 tablespoon Mayonnaise
- 1 teaspoon Dijon Mustard
- 1 Clove Garlic Finely Minced
- ¼ Cup Diced Kosher Pickle About one good size spear
- 1 Stalk Diced Celery Diced
Bread Crumb Topping
- 1 Roma Tomato Thinly Sliced
- ⅓ Cup Italian Bread Crumbs
- ¼ Cup Freshly Grated Parmesan Cheese
- 2 tablespoon Fresh Parsley Chopped
- Salt and Pepper to taste
Instructions
- 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 ¼ 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.
Nutrition
Calories: 379kcal | Carbohydrates: 23g | Protein: 31g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 50mg | Sodium: 1085mg | Potassium: 951mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1274IU | Vitamin C: 47mg | Calcium: 259mg | Iron: 3mg