These zucchini boats are halved zucchini scooped out and filled with a tuna salad mixed from canned tuna, mayonnaise, celery, red onion, Dijon mustard and lemon juice, then topped with cheddar and baked. The filling is a cold tuna salad that gets hot under a layer of melted cheese. The recipe uses 2 medium zucchinis, serves 4 and takes 35 minutes, with 4 grams of carbohydrates per boat.
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What Goes into the Boats
The card has the amounts. Here is what each ingredient does.
- Zucchini (2 medium): cut in half lengthwise and scooped out to make the boats. They bake until tender.
- Canned tuna (one 5 ounce can, in water, drained): the protein, with a savory depth. Drain it well.
- Mayonnaise (1/4 cup): binds the filling and keeps it rich.
- Celery (1/4 cup) and red onion (1/4 cup), diced: crunch and sharpness against the creamy tuna.
- Dijon mustard (1 tablespoon) and lemon juice (1 teaspoon): a tangy lift for the filling.
- Garlic powder (1/2 teaspoon), salt and pepper: the seasoning.
- Cheddar (1/2 cup, shredded): melts into a golden, bubbly top.
- Parsley (optional): a garnish.
Filling and Baking
Heat the oven to 375°F (190°C). Wash the zucchinis, cut each in half lengthwise and scoop out the center with a spoon to make boats. They do not need to be neat. Set them in a baking dish, lightly greased with olive oil or cooking spray so they do not stick.
Mix the drained tuna, mayonnaise, celery, red onion, mustard, lemon juice, garlic powder, salt and pepper until well combined and creamy. Spoon the filling into the boats, packing it in, and sprinkle cheddar over each one. Bake for 20 to 25 minutes, until the zucchini is tender and the cheese is melted and bubbly. Let the boats cool for a few minutes and add parsley if you like.
Tips
- Start with fresh vegetables. Crisp zucchini and celery give the best texture.
- Try other cheeses. Mozzarella melts gooey, and feta adds tang.
- Double the batch. The boats reheat well, so extras go in the refrigerator for later in the week.
Variations
- Mediterranean: add chopped olives and crumbled feta to the filling. The card also suggests capers.
- Spicy: mix diced jalapeños or a splash of hot sauce into the tuna.
- Other protein: canned chicken or salmon can replace the tuna. Cooked, flaked fresh tuna works too, if well seasoned.
- Vegetarian: swap the tuna for canned chickpeas, mashed slightly and mixed with the same ingredients.
What to Serve With Them
A side salad of mixed greens, cherry tomatoes and cucumber with an olive oil and vinegar dressing gives a fresh contrast to the creamy filling. Cauliflower rice or mashed cauliflower, seasoned with garlic and herbs, make a hearty low-carb side. Sparkling water with lemon or herbal tea work as drinks.
Equipment
A medium baking dish (a rimmed baking sheet works too), a mixing bowl, a spoon or melon baller for scooping, a knife and a cutting board.
Nutrition per Boat
Each boat has about 220 calories, 15 grams of fat (3 grams saturated), 4 grams of carbohydrates, 1 gram of fiber, 1 gram of sugar and 18 grams of protein.
FAQ
Can I use fresh tuna instead of canned?
Yes. Cook it and flake it into the filling, and season it well.
How should leftovers be stored?
In an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
What can replace mayonnaise?
Greek yogurt or avocado both add creaminess. A dairy-free mayonnaise works if you avoid eggs.
Can I make them ahead?
Yes. Prepare the filling and stuff the zucchinis a day in advance, cover them and keep them in the refrigerator until you are ready to bake.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Tuna-Stuffed Zucchini Boats: A Healthy Delight!
Ingredients
Instructions
Preheat the oven to 375°F (190°C).
Cut the zucchinis in half lengthwise and scoop out the center using a spoon to create boats. Place them in a baking dish.
In a mixing bowl, combine the drained tuna, mayonnaise, diced celery, diced red onion, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Mix until well combined.
Spoon the tuna mixture evenly into each zucchini boat.
Sprinkle the shredded cheddar cheese on top of each stuffed zucchini.
Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley if desired before serving.
Notes
For added flavor, mix in some chopped olives or capers to the tuna filling.
You can substitute the tuna with canned chicken or salmon for a different protein option.
Nutrition
| Serving Size | 1 stuffed zucchini boat |
|---|---|
| Calories | 220 calories |
| Sugar Content | 1g |
| Sodium Content | varies |
| Fat Content | 15g |
| Saturated Fat Content | 3g |
| Unsaturated Fat Content | varies |
| Trans Fat Content | 0g |
| Carbohydrate Content | 4g |
| Fiber Content | 1g |
| Protein Content | 18g |
| Cholesterol Content | varies |