These Zucchini Tuna Melts are a lighter, low-carb take on the classic tuna melt. Hollowed zucchini halves become the vessel for a creamy tuna spread, topped with tomato slices and finished with a crispy parmesan breadcrumb topping. They’re an excellent way to use garden zucchini and to transform a simple can of tuna into an easy, satisfying lunch or weeknight main.
Why Zucchini for a Tuna Melt?
Zucchini makes a great base for tuna melts because it’s sturdy enough to hold the filling, mild in flavor, and low in carbohydrates compared with bread. Using zucchini boats keeps the familiar flavors of a tuna melt—creamy tuna, bright tomato, and a crunchy topping—while reducing calories and adding fresh vegetables to the meal. If you’re looking for an easy, healthy twist on a classic sandwich, zucchini tuna melts are an ideal option.
How They Are Made
1. Prepare the Baking Sheet
Line a baking sheet with foil and place a cooling rack on top. Elevating the zucchini on a rack helps keep the bottoms from becoming soggy while they bake.
2. Hollow Out the Zucchini
Trim the stem and slice each zucchini lengthwise. Use a small spoon or a 1/4 teaspoon to scoop out the seeds and some flesh, creating a shallow boat. Smaller scoops reduce the chance of breaking the sides. Choose medium to slightly larger zucchinis so there’s enough room for the tuna filling. After hollowing, brush the zucchini with olive oil and season with salt and pepper.
3. Prepare the Tuna and Fill the Zucchini
Mix the tuna with mayonnaise, Dijon mustard, minced garlic, diced kosher pickle, and diced celery until combined. Spoon the tuna mixture into each zucchini half, filling to the top. Arrange thin slices of ripe Roma tomato on each filled zucchini.
4. Add the Breadcrumb Topping
Combine Italian breadcrumbs, freshly grated Parmesan, chopped parsley, and a pinch of salt and pepper. Sprinkle the breadcrumb mixture evenly over the tomatoes and tuna on each zucchini boat.
5. Bake
Bake in a 350°F oven for 10–15 minutes, until the zucchini is tender and the breadcrumb topping is golden and crisp. Serve warm. These are delicious on their own or with a bright lemon-dill sauce for dipping.
Other Zucchini Inspired Recipes:
- Zucchini Lasagna with a Bolognese Meat Sauce
📋 Recipe
Zucchini Tuna Melts
Author: Kristin
A lighter take on the tuna melt using zucchini boats filled with a classic tuna salad, topped with tomato and a crispy parmesan breadcrumb topping. Quick, fresh, and perfect for summer produce.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 2
Calories: 379 kcal
Ingredients
Zucchini Boats
- 2 medium zucchini (or 3–4 smaller ones)
- Olive oil, for coating
- Salt and pepper, to taste
Tuna Spread
- 6 oz albacore tuna
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely minced
- 1/4 cup diced kosher pickle (about one good spear)
- 1 stalk celery, diced
Bread Crumb Topping
- 1 Roma tomato, thinly sliced
- 1/3 cup Italian breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with foil and set a cooling rack on top.
- Trim stems and slice zucchini lengthwise. Scoop out the centers with a small spoon or 1/4 teaspoon to create boats.
- Brush zucchini halves with olive oil and season with salt and pepper. Place them on the prepared rack.
- In a bowl, combine tuna, mayonnaise, Dijon, minced garlic, diced pickle, and diced celery. Mix until well combined.
- Spoon the tuna mixture into each zucchini half and top with a slice of Roma tomato.
- Stir breadcrumbs, Parmesan, parsley, salt, and pepper together. Sprinkle the mixture evenly over the zucchini halves.
- Bake for 10–15 minutes, until zucchini is tender and the breadcrumb topping is crisp and golden. Serve warm.
Nutrition (per serving)
- Calories: 379 kcal
- Carbohydrates: 23 g
- Protein: 31 g
- Fat: 18 g
- Saturated Fat: 5 g
- Sodium: 1085 mg
- Fiber: 4 g
- Sugar: 8 g
- Vitamin A: 1274 IU
- Vitamin C: 47 mg
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