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    Home » Dinner

    Low-Carb Tuna Melt Zucchini Boats {Keto}

    May 22, 2021 by Agnieszka 10 Comments

    227 shares
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    Jump to Recipe Print Recipe

    Tuna Melt Zucchini Boats are a quick and easy keto version of a sandwich classic. Made with canned tuna, green pepper, celery and parsley, they are topped with melted cheddar cheese and perfect for a no-fuss lunch, snack or dinner.

    four zucchini boats filled with tuna salad and melted cheese on a gray plate.

    If you’re fond of tuna fish sandwiches but don’t want the bread, you will love these low-carb zucchini boats. I love coming up with new ways to utilize the abundant zucchini crop that comes every summer and stuffed zucchini is our family’s favorite way to enjoy summer squash.

    While I usually stuff it with ground meat and marinara sauce, such as in my quick Low-Carb Italian Stuffed Zucchini Boats, or taco meat and black beans for “taco” zucchini, this version is faster and less time consuming to make.

    Just whip up tuna salad with canned tuna, chopped up crunchy veggies, creamy mayo and tangy Dijon mustard, and top with some grated cheese, stuff the zucchini boats, bake for a couple minutes and your healthy dinner is on the table in no time!

    Jump to:
    • WHAT YOU WILL NEED
    • HOW TO MAKE KETO TUNA MELT ZUCCHINI BOATS
    • HOW TO SERVE TUNA MELT ZUCCHINI BOATS
    • STORAGE & MEAL PREP TIPS
    • FREQUENTLY ASKED QUESTIONS
    • Recipe
    • YOU MAY ALSO LIKE
    • Meet the Author

    WHAT YOU WILL NEED

    ingredients for making zucchini boats stuffed with tuna on white marble surface with captions.
    • Canned Tuna: pick good quality canned tuna in water. I like this pole and line caught wild tuna from Wild Planet.
    • Mayo: use homemade or store bought avocado oil mayo for best results.
    • Celery: to give the salad its classic flavor and crunch.
    • Green Bell Pepper: for even more crunch! You can also use red or yellow bell pepper, if you prefer.
    • Red Onion: white or yellow onion will also work, though I like red best in salads.
    • Dijon Mustard: to add some tang and spiciness to the tuna salad.
    • Parsley: to add some freshness and vitamin C.
    • Grated Cheese: I use cheddar cheese for a classic tuna melt look but feel free to add any cheese good for melting that you like. Monterey Jack, Colby Jack, Havarti or your favorite blend will work just as well.

    HOW TO MAKE KETO TUNA MELT ZUCCHINI BOATS

    Step 1: Pre-bake the zucchini. Cut the squash lengthwise and scoop out most of the flesh and seeds. I find that a melon baller works best for this job. Your boats should be ¼- ½ inch thick.

    four scooped out zucchini halves on a baking tray.

    Step 2: Make tuna salad. While the zucchini are cooking in the oven, chop up all the veggies and parsley, place them in a bowl, add canned drained tuna, mayo, Dijon mustard and mix together. Season with salt and pepper to taste.

    tuna salad in a glass bowl.

    Step 3: Stuff the zucchini. Scoop the tuna salad into the zucchini boats, top with grated cheese and bake or broil for a couple minutes until the cheese is melted and bubbly.

    four zucchini boats filled with tuna salad and grated cheese on a baking tray.
    four zucchini boats filled with tuna salad and melted cheese on a baking tray.

    HOW TO SERVE TUNA MELT ZUCCHINI BOATS

    Serve these low-carb tuna melts hot, at room temperature or cold. I like them either way! You can eat these on their own or with a side salad. If you serve the zucchini boats cold or at room temp, they can be cut into smaller pieces and enjoyed as finger food. Think mini finger sandwiches with no carbs!

    STORAGE & MEAL PREP TIPS

    For meal prep, bake the boats, let cool slightly, place in an airtight container and store in the fridge for up to 4 days. To serve, eat cold or reheat in the microwave for a minute or 2 until heated through.

    FREQUENTLY ASKED QUESTIONS

    CAN I ADD DIFFERENT VEGGIES TO TUNA SALAD?

    Yes, absolutely. Make your tuna salad however you like, especially if you don’t have the ingredients in the recipe. As long as you have canned tuna, you are good to go!

    Other veggies and herbs that will work in tuna salad:

    • Red, orange or yellow bell pepper
    • Poblano or cubanello pepper
    • Jalapeno pepper for a spicy kick
    • Finely diced carrot
    • Scallions or green onions
    • White or sweet onion
    • Pickles
    • Fresh herbs: dill, chives, tarragon or cilantro.

    CAN I MAKE TUNA SALAD WITHOUT MAYO?

    Yes. For a lighter version of tuna salad, use equal part Greek yogurt instead of mayonnaise. If you skip the mayo, you can squeeze in some lemon juice to add a bit of tang to the flavor. You can also mix 1 tablespoon of mayo and 1 tablespoon of Greek yogurt, if you don’t want as much mayo.

    WHAT TO DO WITH SCOOPED OUT ZUCCHINI FLESH?

    For this recipe, you will be removing some zucchini flesh and seeds to make the boats or “shells” but don’t discard it! My favorite way to use up extra zucchini goodness is to place the scooped out flesh in a zip lock bag, close it, flatten the zucchini with my hand and freeze flat (that way it won’t freeze in one clump). Then I add it frozen to smoothies for a neutral tasting veggie boost. You can also add it to soups or pasta sauce.

    If you made these Tuna Melt Zucchini Boats or if you have any questions about this recipe, please leave me a comment below. I would love to hear from you!

    OTHER TASTY LOW-CARB MEALS

    • Buffalo Tuna Salad
    • Egg Roll in a Bowl
    • Spaghetti Squash with Bacon, Goat Cheese and Spinach Skillet
    • Low-carb Avocado Egg Salad
    • Caprese Chicken Sheet Pan
    four zucchini boats filled with tuna salad and melted cheese on a gray plate.

    This post contains affiliate links.

    Recipe

    Keto Tuna Melt Zucchini Boats

    Tuna Melt Zucchini Boats are a quick and easy low-carb version of a sandwich classic. Made with canned tuna, green pepper, celery and parsley, they are topped with melted cheddar cheese and perfect for a no-fuss lunch, snack or dinner.
    5 from 11 votes
    Print Pin Rate
    Course: dinner, lunch
    Cuisine: American
    Keyword: keto tuna melt, low carb tuna melts, tuna melt zucchini boats, zucchini stuffed with tuna
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 149kcal
    Author: Agnieszka

    Ingredients

    • 2 medium zucchini
    • 1 can tuna in water
    • ⅓ cup green pepper diced small
    • ¼ cup red onions diced small
    • 1 celery rib diced small
    • 2 tablespoons mayo
    • 1 teaspoon Dijon mustard
    • 2 tablespoons chopped parsley
    • ⅓ cup grated cheddar cheese
    • Salt & pepper to taste

    Instructions

    • Heat up the oven to 400 degrees Fahrenheit.
    • Cut the zucchini in half lengthwise. Using a melon baller or a small spoon remove most of the seeds and flesh to make zucchini boats. I usually freeze the flesh in a zip lock bag and use in smoothies or soups.
    • Place emptied zucchini boats on a baking tray and place in the preheated oven. Bake for 15-20 minutes until tender but not mushy.
    • Make the tuna salad. In a medium bowl mix together tuna, green pepper, celery, red onions, parsley, mayo, mustard, salt and pepper.
    • Stuff zucchini boats with tuna salad and top with grated cheese.
    • Bake for 5-7 minutes in 410 degrees Fahrenheit or broil until the cheese is melted.
    • Serve immediately.

    Notes

    You can swap mayo for Greek yogurt, if you want, or use a mix of 1 tablespoon mayo and 1 tablespoon yogurt.
    Add whatever crunchy veggies you like: finely diced carrots, Jalapeno pepper, pickles and fresh herbs such as chives, cilantro, tarragon or dill.

    Nutrition

    Calories: 149kcal | Carbohydrates: 5g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 223mg | Potassium: 391mg | Fiber: 1g | Sugar: 3g | Vitamin A: 539IU | Vitamin C: 31mg | Calcium: 98mg | Iron: 1mg

    YOU MAY ALSO LIKE

    Meet the Author

    Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.

    Learn more about me →

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    Reader Interactions

    Comments

    1. Amy

      June 02, 2021 at 1:05 am

      5 stars
      OMG these were soooo good! I was looking for a bit of a fun appetiser when we had friends over and they were super popular. They finished it in seconds! Think I might try them with baby zucchini as well as they would be easy enough to pick up.

      Reply
    2. Freya

      June 02, 2021 at 3:19 am

      5 stars
      My boyfriend is currently following a keto diet and he absolutely loved this recipe…and I did too! It made a really nice change from having tuna in sandwiches too.

      Reply
    3. The Sudden Cook

      June 02, 2021 at 4:09 am

      5 stars
      These look and sound amazing! Canned tuna is a permanent fixture in my pantry and will certainly love to give these a go!

      Reply
    4. Jeri

      June 02, 2021 at 11:37 am

      5 stars
      What a great recipe! Such a perfect way to use up zucchini, and so healthy too! I will definitely be making this when my zucchini crop is ready!

      Reply
    5. Kim

      June 02, 2021 at 5:03 pm

      5 stars
      I stopped at farmers market this weekend just so I could get some zucchini to make this recipe. Delicious! We had no leftovers and I'm going to have to put zucchini on this week's list too so I can make it again.

      Reply
    6. Tyanne

      September 21, 2021 at 11:22 pm

      5 stars
      Super amazing snack to end the summer! I love finding new ways to use zucchini.

      Reply
    7. Andrea White

      September 22, 2021 at 12:52 am

      5 stars
      These boats are awesome! So flavorful and delicious!

      Reply
    8. Jean

      September 22, 2021 at 3:53 am

      5 stars
      the low-carb recipe got me, zucchini is delicious and healthy. I made it for dinner and planning to do again I want my friends to try this too.

      Reply
    9. Aya

      September 22, 2021 at 3:31 pm

      5 stars
      This was so easy to make and absolutely delicious! My husband is a big fan of Tuna and loves eating it in sandwiches. So I decided to make this for a change and he loved it! Will definitely be making this again.

      Reply
      • Agnieszka

        September 28, 2021 at 9:26 am

        So glad he liked it!

        Reply

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    Hello and welcome to Wholly Tasteful, a healthy food and lifestyle blog! My name is Agnieszka and I am a busy mom of 3 living in and renovating a 1852 farmhouse in Maine. My recipes use ingredients that are healthy, whole and family friendly. More about me

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