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Ambassador [Associate]
Ambassador [Associate]
  • 388 calories
  • 40 min
  • 4 servings


  • 4 sticks celery
  • 4 (6 oz) cans chunk light tuna in water
  • 2 cloves garlic
  • 1 lemon
  • 2 oz Parmesan cheese
  • 4 medium zucchini squash
  • black pepper
  • dill, dried
  • extra virgin olive oil
  • salt


  1. Preheat the oven to 450°F and position rack in the centre.
  2. Wash and dry the zucchini. Halve lengthwise and, using a spoon, scrape out the centre and reserve for later. Place the halves cut-side up on the baking sheet. Rub with olive oil and season with salt and pepper.
    • 4 medium zucchini squash
    • 2 tbsp extra virgin olive oil
    • ½ tsp salt
    • ½ tsp black pepper
  3. Place in the oven and bake until just tender when pierced with a fork, 10-15 minutes.
  4. Small dice the reserved zucchini flesh; transfer to a large bowl.
  5. Wash the celery, trim ends, and small dice; add to the bowl with the zucchini. Peel and mince the garlic; add to the bowl.
    • 4 sticks celery
    • 2 cloves garlic
  6. Add tuna, lemon juice, olive oil, dill, salt, and pepper to the bowl with vegetables and mix together.
    • 4 (6 oz) cans chunk light tuna in water
    • juice of ½ lemon
    • 4 tbsp extra virgin olive oil
    • 2 tsp dill
    • ½ tsp salt
    • ½ tsp black pepper
  7. Finely grate 1 cup of Parmesan.
    • 2 oz Parmesan cheese
  8. Once the zucchini is done, take it out of the oven. Turn on the broiler and position rack in the upper third of the oven.
  9. Fill the zucchini halves with the tuna mixture and sprinkle with the grated Parmesan. Return to the oven and broil until the cheese has browned, 2-3 minutes.
  10. Cut the remaining ½ lemon into wedges for serving.
  11. To serve, place the zucchini tuna melts on a plate and garnish with lemon wedges. Enjoy!

Nutrition per Serving

Net Carbs


  • baking sheet pan
  • can opener
  • chef's knife
  • citrus juicer (optional)
  • cutting board
  • garlic press (optional)
  • grater
  • measuring spoons
  • mixing bowls
  • oven mitts