Zucchini Tuna Melt

Ingredients

• 8 Zucchini possibly wide
• 3 cans tuna in extra-virgin olive oil never buy tuna in water
• 2 dill pickles
• 2 tbsp Kite Hill almond ricotta
• 1 Lemon zest
• 1 tbsp Capers
• 2-3 sprigs each basil, chives, thyme, dill, parsley, tarragon lots of dill, for me
• 2 leaves fresh min
• 3/4 cup Tomato sauce I have used store bought, just make sure it is made with olive oil and not canola or soybean oil
• salt, pepper, olive oil to taste
• 1/2 cup Parmigiano Reggiano
• 1/2 cup your favorite shredded cheese

Instructions

1. Slice the zucchini vertically to 1/4-inch or slightly thinner
2. Grill the zucchini on a hot cast iron grill just enough so they are flexible to roll
3. Finely chop the herbs.
4. In a mixing bowl, mix together tuna, almond ricotta, herbs, finely chopped pickles, capers, herbs, cheese, zest of 1 lemon. Squeeze some lemon juice in, salt and pepper to taste, add a drizzle of olive oil and taste. Set aside.
5. Lightly coat the bottom of a cast iron pan with olive oil, then add the tomato sauce. Set aside.
6. Take one zucchini at the time, with your hands add plenty of filling in the center and then roll the zucchini on itself and place it in the tomato sauce, like in the photo. Sprinkle a tbsp or so of your cheese of choice on top (optional).
7. When you have done the same with all the zucchini, bake at 425F for 10-15 minutes, until
8. Enjoy.