Not gonna lie—this low carb tuna melt zucchini thing started as a total fridge clean-out. I had half a zucchini, some tuna, and cheese, and thought, “Why not?” Turns out, it’s now one of my favorite lazy lunches. No bread, no fuss—just a quick, cozy bite that feels way more indulgent than it is. Great if you’re trying to eat low carb or gluten-free. Pro tip: don’t go overboard on the toppings or the zucchini gets mushy. Ever tried it with a little Dijon in the mix? So good.
Ingredients You’ll Need
You’ll be amazed by how a handful of everyday ingredients can come together to create something so flavorful. Each item brings its own character, whether it’s crisp texture, bright freshness, or gooey goodness on top.
- Zucchini (3 medium, halved lengthwise): These act as our wholesome, low-carb “boats” for holding all the delicious tuna filling.
- Olive oil (1 tablespoon): A drizzle adds richness and helps the zucchini roast to tender perfection.
- Salt and pepper, to taste: Essential for seasoning both the zucchini and tuna salad, bringing out all the flavors.
- Tuna in water (2 cans, 5 oz each, drained): The classic protein base, offering flavor and satisfying substance.
- Plain Greek yogurt (1/4 cup): Gives the tuna salad creaminess and a little tang, lightening things up from traditional mayo.
- Mayonnaise (2 tablespoons): Adds classic creamy texture and that unmistakable tuna salad taste.
- Dijon mustard (1 tablespoon): For a subtle kick and depth that brightens up the filling.
- Red onion (1/2 small, finely chopped): Brings crunch and a gentle sharpness without overpowering the mix.
- Celery (1 stalk, finely chopped): Adds a refreshing, crisp texture to every bite.
- Fresh parsley (1 tablespoon, chopped): Offers color and a burst of herby freshness throughout.
- Garlic powder (1/2 teaspoon): Adds subtle savoriness and brings the flavors together.
- Onion powder (1/2 teaspoon): Rounds out the seasoning with gentle warmth.
- Shredded cheddar cheese (1/2 cup): Perfect for that golden, classic melt we all love.
- Shredded mozzarella cheese (1/4 cup): For extra stretch and gooey texture, complementing the cheddar beautifully.
How to Make Low Carb Tuna Melt Zucchini
Step 1: Prep the Zucchini Boats
Begin by preheating your oven to 400°F (200°C). Slice each zucchini in half lengthwise and, using a spoon, gently scoop out the seedy center, leaving about a quarter-inch border to form a sturdy shell. A little patience here pays off—the more even your boats, the tidier the finished dish! Brush each half lightly with olive oil, then sprinkle them with salt and pepper for solid foundational flavor.
Step 2: Bake the Zucchini Shells
Arrange the prepped zucchini halves cut-side up on a parchment-lined baking sheet. Give them a quick par-bake for 10 minutes—this softens the flesh just enough so it’s still firm but not watery. It’s also the secret to melding all the flavors together later, as the Low Carb Tuna Melt Zucchini bakes up in the final step.
Step 3: Mix the Tuna Salad Filling
While your zucchini boats are in the oven, grab a medium mixing bowl and combine your drained tuna, Greek yogurt, mayonnaise, Dijon mustard, chopped red onion, celery, parsley, garlic powder, and onion powder. Stir until everything is thoroughly integrated and the mixture is creamy and flecked with color—this is the heart of your Low Carb Tuna Melt Zucchini recipe, and you’ll know it by the delicious aroma.
Step 4: Fill the Zucchini Boats
Once your zucchini halves have softened, take them out and let them cool for a moment. Heap that luscious tuna mixture into each carved-out shell, dividing it evenly so every boat is brimming with flavor. Don’t be shy—these boats can handle the load!
Step 5: Top and Bake
Time for the best part—sprinkle cheddar and mozzarella cheeses over the filled zucchini, ensuring each boat gets a generous layer. Pop the baking sheet back in the oven for another 8 to 10 minutes, until the cheeses are bubbly and gloriously golden. This step transforms the Low Carb Tuna Melt Zucchini into a true showstopper.
Step 6: Garnish and Serve
Once out of the oven, add a touch of freshly chopped parsley for color and a burst of herbal freshness. Let the zucchini cool slightly before serving so you get all that ooey-gooey goodness without burning your tongue!
How to Serve Low Carb Tuna Melt Zucchini
Garnishes
This dish loves a flourish! Sprinkle on extra parsley or a few thinly sliced green onions for color. If you’re feeling adventurous, a couple of dashes of hot sauce or a light squeeze of lemon can bring a whole new vibe to your Low Carb Tuna Melt Zucchini.
Side Dishes
Balance your plate with a crisp green salad or a tangy slaw—something with a little acidity pairs beautifully with the creamy, cheesy filling. A simple tomato salad or a handful of sliced radishes can add freshness, while keeping the meal light and low in carbs.
Creative Ways to Present
Hosting friends? Cut the zucchini halves crosswise into “tuna melt bites” for easy, handheld appetizers. Or, serve each boat atop a bed of spiralized zucchini noodles for a playful double-zuke twist that amplifies the Low Carb Tuna Melt Zucchini theme.
Make Ahead and Storage
Storing Leftovers
Store any extra Low Carb Tuna Melt Zucchini in an airtight container in the fridge—they’ll keep well for up to three days. Cool them completely before refrigerating to avoid sogginess, and place a paper towel beneath them if you notice any moisture collecting.
Freezing
While you can freeze assembled and baked zucchini boats, the texture of the zucchini will change and become softer after thawing. For best results, freeze the tuna filling separately and assemble fresh for a perfect bite each time.
Reheating
To keep them tasting freshly-baked, reheat leftovers in the oven at 350°F until warmed through (about 10 minutes). The cheese will get melty again and the zucchini will stay fairly firm, unlike reheating in a microwave, which can make them mushy.
FAQs
Can I make Low Carb Tuna Melt Zucchini dairy-free?
Absolutely! Substitute the Greek yogurt and cheese with your favorite dairy-free versions—there are great plant-based cheeses out there that melt beautifully. Just check the labels for carb content if you’re keeping things extra low.
Is there a way to make this keto-friendly?
Yes! The recipe is already low in carbs, but you can use full-fat Greek yogurt and mayonnaise, and opt for sharp cheddar for even fewer carbs. Double-check condiments and add-ins if strict keto is your goal.
What type of tuna works best?
Either chunk light or albacore tuna in water will work wonderfully for Low Carb Tuna Melt Zucchini. Just make sure to drain it well to keep the filling from becoming watery.
Can I use other veggies instead of zucchini?
Definitely! Bell peppers or halved, hollowed tomatoes make excellent alternatives, giving a new twist to the flavors. Adjust your baking time based on the veggie’s size and thickness.
How can I make it spicier?
Add a sprinkle of crushed red pepper flakes to the tuna filling, or stir in a small spoonful of your favorite hot sauce for a spicy kick. Top with sliced jalapeños if you love extra heat!
Final Thoughts
This Low Carb Tuna Melt Zucchini recipe brings together comfort food satisfaction and fresh, healthy ingredients in every cheesy, flavorful bite. Don’t be surprised if it quickly becomes a go-to in your meal rotation—give it a try and let this simple classic makeover win you over!
Print
Low Carb Tuna Melt Zucchini Recipe
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Low Carb
Description
Savor a cheesy, low carb tuna melt on fresh zucchini slices—perfect for keto lunches or quick dinners bursting with flavor and protein-packed comfort.
Ingredients
Zucchini Boats
- 3 medium zucchinis, halved lengthwise
- 1 tablespoon olive oil
- Salt and pepper, to taste
Tuna Filling
- 2 cans (5 oz each) tuna in water, drained
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 small red onion, finely chopped
- 1 celery stalk, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Topping
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
Instructions
- Prepare the Zucchini: Preheat the oven to 400°F (200°C). Using a spoon, carefully scoop out the flesh of each zucchini half, creating boats and leaving about 1/4 inch of shell. Lightly brush the insides with olive oil and sprinkle with salt and pepper.
- Pre-Bake the Zucchini: Place the prepared zucchini halves cut-side up on a parchment-lined baking sheet. Bake for 10 minutes to help them soften before adding the filling.
- Make the Tuna Filling: In a medium bowl, combine the drained tuna, Greek yogurt, mayonnaise, Dijon mustard, chopped red onion, celery, parsley, garlic powder, and onion powder. Mix well until the ingredients are thoroughly combined and form a creamy salad.
- Stuff the Zucchini: Remove the pre-baked zucchini from the oven. Spoon the tuna mixture evenly into each zucchini half, pressing gently so the filling fits snugly.
- Add the Cheese: Sprinkle each filled zucchini boat generously with shredded cheddar and mozzarella cheese for that classic tuna melt experience.
- Bake Until Golden: Return the baking sheet to the oven and bake the zucchini boats for another 8–10 minutes, or until the cheese is melted, bubbly, and just starting to turn golden.
- Garnish and Serve: Optionally, sprinkle with additional chopped fresh parsley before serving. Enjoy hot for the best melted-cheese experience!
Notes
- For extra flavor, try adding chopped pickles or a pinch of crushed red pepper to the tuna salad mixture.
- Swap cheddar and mozzarella with your favorite cheese like pepper jack or Swiss for a new twist.
- Make it ahead: Assemble the boats and refrigerate, then bake fresh when ready to eat.
- Leftovers keep well covered in the fridge for up to 2 days; reheat in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 zucchini half stuffed with tuna
- Calories: 230
- Sugar: 3g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 38mg