15 ingredients
Seafood
1 5oz Can Tuna
Produce
1 Stalk Celery, diced
1 Corn ( optional)
2 tbsp Dill
1 Green onions diced
1 Jalapeno diced and seeds removed
1 Red chili peppers
1/2 Red onion, small diced
1 Tomatoes diced
1 Zucchini, Large
Condiments
1 tsp Dijon mustard
1 tbsp Lemon juice, Fresh
Baking & Spices
1 Kosher salt and pepper
Dairy
1/4 cup shredded Cheddar cheese
1/4 cup Greek yogurt, Plain

Slice 1 zucchini in half lengthwise. Coat both sides of the zucchini halves in oil and a pinch of salt. Lay face cut side down on zone 1 and 2. Start the cook. While the zucchini halves are roasting, mix all ingredients together in a bowl. Once mixed, taste the mixture and add more salt if needed. Once cook is paused, take the tray of out and scoop some of the zucchini out of each half to create a boat. Leave some behind to keep the skin intact. Add cooked zucchini to the mixture and mix again. Evenly scoop mixture to each zucchini boat. You might have extra due to the size of the cooked zucchini. Add a few more sprinkles of shredded cheddar cheese to the top if desired. Slide tray back to the top tier and allow the top sear to be completed in 3 minutes. Once done, allow zucchini tuna melts to cool before serving.