This sponsored post is written by me on behalf of Genova Seafood. Thank you for supporting the brands that make Tried and Tasty possible, as always, all opinions are my own.
Show of hands who has zucchini coming out of their ears? I wish I could say that we do, but we don’t. I think our zucchini plant has been overwatered (by the neighbors sprinkler) and only gave us a few before it bit the dust. Instead of picking my own, I opted to grab some at the farmer’s market a few weeks ago. I’m so glad that I did because they were absolutely perfect for this idea I had of making a tuna melt healthier and gluten free. However, the zucchini isn’t the real star of the show. The star of the show is Genova Seafood. HELLO amazing. Have you had it? You must, must, MUST get your hands on it!
Genova Tuna is not only high quality, it’s great taste. It’s moist, it’s flavorful, and it’s packed with simple ingredients. Holla! You know how I feel about simple ingredients. So very important to me – this tuna fits the bill to a T. I’ve been dabbling in gluten-free living (not because I have to, not because it’s trendy, just because I want to). So I wanted a healthier option when it came to the ‘tuna melt’. Could this recipe have nailed it anymore? I think not. It is not only crazy tasty, but it’s also super simple – I’ve even got a video for you to prove it! Definitely watch and see for yourself. Then run to your grocery store and stalk the aisles until you find this product. You MUST have it! Trust me. If you like stuffed zucchini recipes, be sure to check out my Veggie Lovers Stuffed Zucchini & Stuffed Zucchini with Tomatoes & Mozzarella too!
Healthy Zucchini Tuna Melts
- 2 small zucchini
- 1 tin Genova Yellowfin or Albacore Tuna drained
- 1 celery stalk minced
- 1 small shallot minced (can sub red onion if preferred)
- ¼ tsp. fresh or dried dill
- ½ tbsp. flat leaf parsley minced
- 2 tbsp. fresh lemon juice
- 2 slices tomato chopped
- 1/3 c. parmesan cheese
Preheat your oven to 400 F and line a baking sheet with parchment. Slice the zucchini in half and using a teaspoon, scoop out the center, about an inch. Spray each half lightly with cooking spray and roast for 15-20 minutes (this will depend on the size of your zucchini).
The key is to have them tender, but not mushy. Use a fork to see how easily you can pierce the side, look for slight browning on the side. Meanwhile, mix together the Genova tuna, celery, shallot, dill and parsley, and the lemon juice.
Once the zucchini is done remove from oven and turn on the broiler. Fill zucchini with the tuna mixture, sprinkle with chopped tomato and top with the Parmesan cheese. Broil for 2-3 minutes or until the cheese has browned and is crispy on top.