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Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
We took our favorite tuna melt and turned it into a low-carb staple. It still has everything you love, just without the extra guilt of bread. We love the added slight crunch of the zucchini and with the dressing mixed right in, this is the easiest meal to make in a snap.
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Ingredients
- 3
zucchini, halved lengthwise
Kosher salt
Freshly ground black pepper
- 2
(5-oz.) cans tuna, drained
- 1
stalk celery, finely chopped
- 1/2
small red onion, minced
- 1/3 cup
mayonnaise
- 2 Tbsp.
chopped dill, plus more for garnish
- 2 Tbsp.
pickle relish
- 1 Tbsp.
Dijon mustard
- 1 Tbsp.
fresh lemon juice
- 1/2 cup
cherry tomatoes, sliced in rounds
- 1 1/2 cups
shredded cheddar
Directions
- Step 1Preheat oven to 350°. Score zucchini, scoop out insides into a bowl, and save for another use.
- Step 2Place zucchini in a shallow baking dish, drizzle with oil and season with salt and pepper. Bake 12 to 15 minutes, until mostly tender. Remove from oven and set aside.
- Step 3Meanwhile, in a medium bowl, combine tuna, celery, red onion, mayonnaise, dill, relish, Dijon, and lemon juice. Mix until combined and season with salt and pepper.
- Step 4Spoon tuna mixture into zucchini then top with sliced tomatoes. Sprinkle all over with cheddar.
- Step 5 Bake until cheese is melty and golden in spots, about 10 minutes.
- Step 6Garnish with more dill before serving.
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