Roasted Zucchini Tuna Melts

Directions

1. Preheat the oven to 450°F and set the rack in the center.
2. 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.
3. Bake the zucchini until just tender when pierced, about 10–15 minutes.
4. Chop the reserved zucchini flesh into small pieces and place in a large bowl.
5. Finely dice the celery and add it to the bowl with the zucchini, then peel and mince the garlic and add it too.
6. To the bowl, add the tuna, lemon juice, olive oil, dill, salt, and pepper and mix until evenly combined.
7. Finely grate ½ cup of Parmesan.
8. Remove the zucchini from the oven and switch the oven to broil, placing the rack in the upper third.
9. Fill each zucchini half with the tuna mixture, sprinkle the grated Parmesan on top, and broil until the cheese browns in 2–3 minutes.
10. Cut the remaining ¼ of the lemon into wedges for serving, then plate the zucchini tuna melts with lemon wedges.