Name: Tuna Zucchini Boats with Sun-Dried Tomato Pesto, Parmesan & Potatoes
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 sticks celery; 6 (170 g) cans chunk light tuna in water; 1.02 kg new potatoes; ¾ cup Parmesan cheese, shredded; ¾ cup sun-dried tomato pesto; 6 medium zucchini squash; black pepper; extra virgin olive oil; Italian seasoning; mayonnaise; salt

Tuna Zucchini Boats with Sun-Dried Tomato Pesto, Parmesan & PotatoesTuna Zucchini Boats with Sun-Dried Tomato Pesto, Parmesan & Potatoes — a 45-minute lunch recipe with 11 ingredients, serving 6.Ingredients

3 sticks celery

6 (170 g) cans chunk light tuna in water

1.02 kg new potatoes

¾ cup Parmesan cheese, shredded

¾ cup sun-dried tomato pesto

6 medium zucchini squash

black pepper

extra virgin olive oil

Italian seasoning

mayonnaise

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Halve potatoes. Transfer to a large baking sheet pan, drizzle with oil, and season with spices; stir to coat and spread out in an even layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and bake, stirring once, until potatoes are golden and fork-tender, 25-30 minutes. Remove from oven.

Meanwhile, trim and halve zucchini lengthwise. Scrape out the soft flesh from the middle of each half, place in a large bowl, and set aside for later use.

Arrange zucchini halves, cut-side up, on another large baking sheet; drizzle with additional oil and season with salt and pepper.

Add zucchini boats to the oven and bake until starting to soften, 6-8 minutes.

Meanwhile, roughly chop reserved zucchini flesh and return to the bowl.

Trim and small dice celery. Add to the bowl with the zucchini.

Drain tuna and flake with a fork. Add to the bowl along with Parmesan, salt, and pepper. Set aside.

Place pesto, mayo, salt, and pepper in a small bowl; stir to combine the sauce. Add half of the sauce to the bowl with the tuna and stir to combine the filling. (Set remaining sauce aside for serving.)

Remove zucchini boats from the oven and divide filling between them.

Return zucchini boats to the oven and continue to bake until flesh is tender and filling is warmed through, 10-15 minutes. Remove from oven.

To serve, divide zucchini boats, potatoes, and remaining sauce between plates. Enjoy!

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