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
Scale
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