Do you remember my zucchini sloppy joe boat recipe? This is a new twist on that recipe. We were recently given a bunch of zucchini from my husbands grandma; She grew them herself in her garden. They were just the perfect size for small boats of some sort. Now that I am thinking about it, next year, in my garden, I am totally growing zucchini (I have successfully grown one cucumber this year, so I feel totally empowered and confident).
I love zucchini boats because they help cut the carbohydrates in the meal while still giving it maximum flavor. Zucchini is a good source of Vitamin C and fiber - plus, it's low FODMAP. One day soon I will recreate my favorite zucchini noodle recipe (zoodle) for you guys! For now, enjoy this recipe!
Ingredients
- 2 small zucchini
- 2 Tbsp. olive oil, divided
- 2 cans tuna, drained and rinsed
- 1/2 stalk celery, diced
- 2 Tbsp. fresh lemon juice
- 1/4 tsp. dried dill
- 2-3 slices Swiss cheese
Directions
- Preheat the oven to 400 degrees.
- Slice both the zucchini in half and scoop out the center. Brush the four halves with olive oil and roast for 15-20 minutes. They should begin to brown slightly on the sides and should be tender, but not mushy.
- Meanwhile, mix together the tuna, celery, dill, 1 tbsp. olive oil, and lemon juice.
- Once the zucchini is done, remove it from the oven and spoon the tuna mixture evenly into the four halves.
- Top with Swiss cheese.
- Broil for 4-5 minutes until the cheese is melted and crispy.
