Tuna melts are one of those foods I don’t like to eat often, but when I do decide to make one, dang do they taste good. They’re also filling, so they make a fantastic lunch to keep me full until dinner. Perfect when I know I won’t have time for a quick snack.
Tuna Melt Notes
One of my favorite highlights in this recipe is the apple cider vinegar. It gives the tuna melt an extra pop of tanginess. You can use lemon juice if you prefer, just make sure to double check the carb count for tracking. It’s one of the reasons I prefer the vinegar, plus I think the vinegar gives more of a flavor boost than lemon juice.
Keep in mind, the longer you bake these, the softer the zucchini gets. I prefer the zucchini to have a slight firmness, just shy of a crunch in texture. Bake the zucchini boat just a bit longer if it’s not soft enough for your tastes.
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Preheat oven to 350 degrees Fahrenheit. Halve zucchini lengthwise and scoop out the seeds. Slice green onion, separate white and green portions.
Place zucchini halves, cut side up, on a baking sheet. Drizzle with olive oil. Bake for 15 to 20 minutes until zucchini is tender. Remove from oven and change setting to broil.
In a small bowl mix tuna, mayonnaise, white portion of green onion, celery, salt, pepper, dill, and vinegar. Fill the baked zucchini halves evenly with tuna mixture. Top with shredded cheese. Broil for 5 to 10 minutes, until cheese is melted and tuna salad heated.
Remove from oven and serve hot. Garnish with green portion of green onion if desired.
Tuna Melt Zucchini Boats
Amount Per Serving
Calories 382Calories from Fat 261
% Daily Value*
Saturated Fat 9g56%
Trans Fat 10.5g
Monounsaturated Fat 7g
Vitamin A 1475IU30%
Vitamin C 8.7mg11%
* Percent Daily Values are based on a 2000 calorie diet.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. Information is provided to the best of my ability. You are ultimately responsible for all decisions pertaining to your health. Please read our full nutrition disclaimer for more information.
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