Delicious Low-Carb Tuna Melt Zucchini Boats You’ll Love

A creative and nutritious twist on a classic, these Low-Carb Tuna Melt Zucchini Boats are both flavorful and satisfying without the guilt.

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Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Servings: 4 boats

Course: Dinner

Cuisine: Healthy

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Zucchini

4 halves Medium zucchinis Serve as the base for the tuna melt.

For the Tuna Filling

2 cans Canned tuna Choose tuna packed in water.
0.5 cup Greek yogurt Can be substituted with mayonnaise.
0.25 cup Celery Finely chopped.
0.25 cup Red onion Finely chopped.
1 tablespoon Dijon mustard
1 teaspoon Garlic powder
Salt and pepper To taste.

For the Topping

1 cup Shredded cheese Cheddar or mozzarella, for topping.
Fresh parsley Chopped, optional garnish.

Equipment

Oven
baking sheet
Medium bowl
Spoon
Knife

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Slice the zucchinis in half lengthwise and scoop out the center, leaving about ¼ inch of flesh.
In a medium bowl, combine the drained tuna, Greek yogurt, celery, red onion, Dijon mustard, garlic powder, salt, and pepper.
Spoon the tuna mixture into each zucchini half, pressing down slightly.
Sprinkle shredded cheese evenly over the filled zucchini boats.
Bake for 15 to 20 minutes until the zucchini is tender and the cheese is bubbly.
Let cool slightly, then garnish with fresh parsley if desired.
Serve on a platter as a main dish or hearty appetizer.

Nutrition

Serving: 1boatCalories: 300kcalCarbohydrates: 8gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze tightly wrapped for up to 2 months.

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