Description
These tuna melt zucchini boats offer a light, cheesy, and protein-rich take on a classic comfort food. Fresh zucchini halves hold a creamy tuna salad, topped with melted cheese, perfect for a fast low-carb meal.
Ingredients
- 3 medium zucchinis, halved lengthwise
- 1 teaspoon olive oil
- 1 can (5 ounces) tuna in water, drained
- 2 tablespoons mayonnaise or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 small celery stalk, finely diced
- 1 green onion, chopped
- ¼ cup shredded cheddar cheese, plus more for topping
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 tablespoon chopped parsley for garnish
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Cut zucchinis in half lengthwise and scoop out the centers, leaving a ¼-inch border. Brush the cavities lightly with olive oil and place them on the prepared baking sheet.
- Bake for 10 minutes to soften the zucchini slightly, then remove the sheet from the oven.
- In a bowl, combine the drained tuna, mayonnaise, mustard, celery, green onion, ¼ cup cheddar, garlic powder, pepper, and salt. Stir until the mixture is consistent.
- Spoon the tuna mixture evenly into each zucchini half and sprinkle extra cheddar cheese on top of each boat.
- Return the baking sheet to the oven and bake for 10–12 minutes, until the cheese melts and becomes golden brown.
- Garnish with chopped parsley before you serve them warm.
Notes
- You can substitute Greek yogurt for mayonnaise to lower the fat content.
- Baking time may vary based on your oven. Watch the cheese for doneness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American