Low Carb Tuna Melt On Zucchini Recipes

Steps:

• Place spiralized zucchini (zoodles) into a pot and cover with well salted water; bring to a boil. Boil for 3 to 4 minutes, then empty into a colander to drain. Let drain for 2 to 3 hours, occasionally pressing out as much moisture as you can.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 9x13-inch glass casserole with cooking spray and add drained zoodles.
• Bake zoodles in the preheated oven for 10 minutes.
• Meanwhile, melt butter in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, about 1 minute. Add cream cheese and cook until softened, about 2 minutes.
• Remove zoodles from the oven and pour off any liquid. Add the skillet mixture to the zoodles, along with tuna, peas, Cheddar cheese, salt, and pepper. Stir until well combined. Sprinkle almonds on top.
• Bake until cheese is melted and bubbly, about 30 minutes.

Steps:

• Slice the zucchini into diagonal 'coins'.
• Saute zucchini in a single layer in a saute pan with a little bit of oil until they begin to brown, then turn over and brown the other side a little (this is to both heat them and eliminate a little of the moisture in them).
• Mix drained tuna with parsley, olives, green onions, mayonnaise and mustard (you can swap out ingredients here--try pickled red peppers, capers, celery, brown onion, swap out different peppers for greater or lesser heat--whatever you have on hand).
• Arrange zucchini in small piles on a foil lined baking sheet: I used 4-5 pieces per pile and just slightly overlapped their edges.
• Mound tuna onto zucchini bases.
• Cover each tuna-zucchini mound with a few slices of tomato and then sprinkle with cheese.
• Place under a broiler until cheese is melted and beginning to brown.