Description
A low-carb twist on a classic tuna melt—zucchini boats stuffed with a creamy tuna mixture, topped with melted cheese, and baked until bubbly and golden.
Ingredients
- 4 medium zucchinis
- 2 cans (5 oz each) tuna, drained
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 stalk celery, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup pickles or relish (optional)
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper, to taste
- 1 cup shredded cheddar or Swiss cheese
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Slice zucchinis in half lengthwise. Scoop out the centers to form boats, leaving a 1/4-inch border.
- Place zucchini halves on the baking sheet and bake for 10 minutes to soften slightly.
- In a bowl, mix tuna, mayonnaise, Dijon mustard, celery, red onion, pickles or relish, garlic powder, paprika, salt, and pepper.
- Spoon tuna mixture into each zucchini boat.
- Top generously with shredded cheese.
- Bake for 12–15 minutes, or until cheese is melted and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
- Use Greek yogurt instead of mayonnaise for a lighter option.
- Add jalapeños or hot sauce for extra spice.
- Try topping with tomato slices before baking for added freshness.
- Use drained canned chicken as an alternative protein.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baked
- Cuisine: American