Slice the zucchini vertically to 1/4-inch or slightly thinner
Grill the zucchini on a hot cast iron grill just enough so they are flexible to roll
Finely chop the herbs.
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.
Lightly coat the bottom of a cast iron pan with olive oil, then add the tomato sauce. Set aside.
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).
When you have done the same with all the zucchini, bake at 425F for 10-15 minutes, until