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.

Course: dinner, lunch

Cuisine: American

Prep Time: 15minutes minutes

Cook Time: 15minutes minutes

Total Time: 30minutes minutes

Servings: 4 servings

Calories: 149kcal

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