Recipe · 35 min
Roasted Zucchini Tuna Melts
- 35 min
- 2–6 servings
- 387 kcal / serving
Zucchini halves become little boats stuffed with a tuna salad, then broiled to brown the top. The mix comes together quickly for a weeknight meal with a light, salty bite and tang from lemon.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 stickscelery
- 2 (6 oz) canschunk light tuna in water
- 1 clovegarlic
- ½lemon
- 1 ozParmesan cheese
- 2 mediumzucchini squash
- lemons
From the pantry: black pepper, dill, dried, extra virgin olive oil, salt
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · cutting board · garlic press (optional) · grater · measuring spoons · mixing bowls · oven mitts
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
More dinner ideas: easy dinners · dinners for two · sheet pan dinners
Shopping list by aisle
Produce
- 2 stickscelery
- 1 clovegarlic
- ½lemon
- 2 mediumzucchini squash
- lemons
Meat & seafood
- 2 (6 oz) canschunk light tuna in water
Dairy, eggs & chilled
- 1 ozParmesan cheese
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| celery | 2 sticks | 4 sticks | 6 sticks |
| chunk light tuna in water | 2 (6 oz) cans | 4 (6 oz) cans | 6 (6 oz) cans |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| zucchini squash | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and set the rack in the center.
- Wash and dry the zucchini, halve lengthwise, and scoop out the centers. Rub the halves with olive oil and season with salt and pepper, then place them cut-side up on a baking sheet.
- Bake the zucchini until just tender when pierced, about 10–15 minutes.
- Chop the reserved zucchini flesh into small pieces and place in a large bowl.
- Finely dice the celery and add it to the bowl with the zucchini, then peel and mince the garlic and add it too.
- To the bowl, add the tuna, lemon juice, olive oil, dill, salt, and pepper and mix until evenly combined.
- Finely grate ½ cup of Parmesan.
- Remove the zucchini from the oven and switch the oven to broil, placing the rack in the upper third.
- Fill each zucchini half with the tuna mixture, sprinkle the grated Parmesan on top, and broil until the cheese browns in 2–3 minutes.
- Cut the remaining ¼ of the lemon into wedges for serving, then plate the zucchini tuna melts with lemon wedges.
Two tips
- Make the filling ahead and refrigerate for up to a day before stuffing the zucchini.
- Offer a squeeze of fresh lemon on serving for brightness and enjoy with the leftover wedges.
Nutrition per serving
- Calories
- 387 kcal
- Protein
- 31 g
- Carbs
- 10 g
- Fat
- 26 g
- Fiber
- 3 g
- Sodium
- 347 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.