Squash and "tuna melt" casserole from Six Seasons: A New Way with Vegetables (page 213) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ezair92 on April 26, 2025

    I received variety of squash and some scallions in my CSA box. This was perfect. Will definitely make it again. Next time I will make sure I drain for two hours and scrape excess salt off squash mix before cooking. It was a little salt forward. Also I don’t think it was 4 servings if that is basically your meal. More like 2-3. We were two and ate it up.

  • FJT on July 29, 2019

    Oh dear - family verdict: Tastes OK, but smells like dog food! They had a point; guess I won't be making this again.

  • Lsblackburn1 on July 24, 2019

    We loved this. Used 2 large zucchini from the garden and served on top on toasted ciabatta. The bread was awesome for soaking up the cooked down juices.

  • anya_sf on August 30, 2018

    It was good, not great. I substituted dill for thyme. I used probably 2 lbs zucchini/summer squash, salted 3 hours, then rinsed and dried - didn't want to risk having it too salty - it ended up perfect. The squash roasted fine in 15 minutes, and the whole thing was warm with melty cheese in another 15. So it didn't require a lot of effort. The flavors were fine together, but the whole thing didn't meld the way I'd hoped.

  • MollyB on August 23, 2018

    I was very disappointed in this recipe, and ended up just tossing the leftovers. The poor results may have been due to the mediocre tuna I used, which was all I could find at my grocery store and I think the taste of it did not work in the dish at all. I'd recommend using high quality tuna if you are making this.

  • purrviciouz on August 13, 2018

    I was surprised at how much I enjoyed this. I loved the flavor of the scallion mixture and will use it in scrambled eggs or an egg bake in the future. Instead of reheating my leftovers at work (because of the tuna) I let it come to room temp and I actually preferred that to fresh from the oven.

  • southerncooker on July 23, 2018

    I got a variety of great squash - zucchini, patty pan and yellow and I'd been wanting to try this. Daughter and I enjoyed it although she thought a bit on the salty side. Next time I'd take a hint from someone's note to maybe rinse after letting the squash sit after salting.

  • SheilaS on July 21, 2018

    The casserole was a bit salty for my taste. The squash are salted to draw out excess moisture and I blotted them well but should have given them a quick rinse first. This would probably be successful made with old grocery store zucchini but the flavor and texture of the farm-fresh squash make it pretty special.

  • Rradishes on May 03, 2018

    This was just ok. However, I did not salt and drain the squash for 2 hours as the recipe suggested, which may be a big improvement. Otherwise the dish came out soggy and a little bland. I would want to repeat it with some additions just not sure what yet.

  • Rinshin on November 12, 2017

    This was ok, but not something I would make again unless I changed it up to add more taste elements. The initial cooking of zucchini took about 20 min instead of 15 although I was using small zucchini. It's a very easy recipe but I did not feel "the tuna melt elation." Basically, zucchini, small amount of sauteed green onion, tuna flakes topped with cheddar cheese. There are other zucchini recipes I like better and others I want to to try.

  • gastronom on August 26, 2017

    Delicious combination, even without the scallions which were not available & I had to substitute za'atar for thyme. Hot day, so I grilled the squash which enhanced the flavor and kept them dry. Worked well, though I had to broil it in the end to have it resemble the fabulous picture.

  • VineTomato on June 29, 2017

    This dish is surprisingly good. We loved it and I'm already planning to make it again - I feel a tuna melt addiction coming on. We don't get a great selection of summer squash in the supermarkets in the UK - no gem squash or pattypans - I wonder why - we grew up with an abundance of these in South Africa. I used butternut squash and courgette which worked brilliantly. Sweating the courgettes is a technique I will use again and then roasting without any oil worked brilliantly too. I roasted the butternut separately with some olive oil, salt and pepper. This is a lovely replacement for my less healthy tuna casserole that contains pasta and cream!

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