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