Tuna melt zucchini boats recipe

Step 1

To make the tomato sauce: Put oil and garlic in a small saucepan and place on low heat. Cook for a minute or so until garlic is fragrant. Add remaining ingredients and bring to a simmer. Simmer for 10 minutes.

Step 2

Heat oven to 200°C (180°C fan-forced). Spray a large shallow casserole (or lasagne) dish lightly with oil or line with baking paper.

Step 3

Scoop flesh out of zucchini using a teaspoon (keep flesh for filling).

Step 4

Bring a large saucepan of water to the boil and add zucchini halves for 1.5 minutes before removing from water and patting dry.

Step 5

Combine half of the chopped zucchini flesh (keep the rest for a stir-fry, hash, lasagne or even to mash through potato), with the tuna, spring onion, tomato and dried basil together and stuff into zucchini. Drizzle over olive oil and then spoon over the tomato sauce.

Step 6

Top with cheese and bake for 20-30 minutes. Serve with a large green salad.