Another recipe that Mike loved! I would it eat it too but for myself, I would leave out the jalapeños.
2 zucchinis
Cooking spray
Salt and pepper to taste
5 ounce can tuna, drained
1 stalk celery, finely chopped
¼ cup red onion, diced
¼ cup plain Greek yogurt
2 teaspoons dried dill
1 teaspoon brown spicy mustard
1 Tablespoon lemon juice
1 jalapeño, chopped
¼ cup cheddar cheese, shredded
Preheat oven to 350°. Line baking tray with parchment paper. Cut the zucchini in half lengthwise and scoop out the insides (I used a melon baller to do this and it worked well.) Place zucchini onto the prepared baking tray and spray with cooking oil. Season with salt and pepper to taste. Bake for about 15 minutes until tender.
In a mixing bowl, add tuna, celery, red onion, yogurt, dill, mustard, lemon juice, and jalapeño. Mix until combined. Add salt & pepper to taste. Stuff the zucchini with the tuna mixture and sprinkle with cheddar.
Bake for an additional 10 minutes until cheese is melted.
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