Tuna Melt Zucchini Boats

5 from 13 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: dinner, lunch

Cuisine: American

Servings: 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.

For anpther variation, try stuffing zucchini with my Mexican Tuna Salad.

Nutrition