Low Carb Tuna Melt Zucchini Boats
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
2
-
Calories
84 kcal
-
Course
Main Course
-
Cuisine
American
Low Carb Tuna Melt Zucchini Boats
Description
This recipe starts by roasting zucchini halves until just tender, creating a soft but sturdy shell. The filling mixes drained canned tuna with celery, red onion, Greek yogurt, dill, Dijon mustard, lemon juice, and jalapeño, providing a balance of creaminess, freshness, and mild heat.
After stuffing the boats, a sprinkle of shredded cheddar is added, and the dish is returned to the oven until the cheese melts, adding richness and a golden top layer. The contrast of the rich tuna mixture and softened zucchini offers an enjoyable texture.
These zucchini boats can serve as a light lunch, dinner, or snack, appealing to those following low-carb diets or anyone looking for a vegetable-forward meal with protein. Optional toppings like corn, tomato, or chili add variation and extra flavor.
The recipe notes that nutritional information may vary depending on ingredient brands used, suggesting care in portioning for specific dietary goals.
Ingredients
- 1 Large zucchini halved lengthwise
- kosher salt to taste
- black pepper to taste
- 1 oz tuna drained, canned
- 1 celery finely chopped, stalk
- ½ small red onion diced
- ¼ Cup yogurt plain, Greek
- 2 Tbsp dill chopped
- 1 Tsp Dijon mustard
- 1 Tbsp lemon juice fresh
- 1 jalapeño thinly sliced or chopped
- ¼ Cup cheddar cheese shredded
OPTIONAL TOPPINGS
- corn
- tomato chopped
- red chili peppers
- green onions
Instructions
- Preheat your oven to 350F and line a baking tray with parchment paper.
- Cut the zucchini in half lengthwise, then scoop out the insides and save for another use.
- Place the zucchini into the prepared baking tray, and spray with cooking oil. Season with salt and pepper to taste, then place into the middle rack of the oven and bake for 12-15 minutes, or until just tender.
- In a mixing bowl, add tuna, celery, red onion, yogurt, dill, mustard, lemon juice, and jalapeño. Mix until combined, then taste and season with salt and pepper as needed.
- Stuff the zucchini with the tuna mixture then sprinkle with cheddar.
- Continue to bake in the preheated oven for about 10 minutes, or until cheese is melted. Enjoy!
Notes
- Nutritional information is an estimate and may vary based on the specific products used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 9g | 18% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 141mg | 6% |
| Potassium | 497mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 459IU | 9% |
| Vitamin C | 42mg | 47% |
| Calcium | 118mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
