Easy Tuna Melt Zucchini Boats Recipe
Looking for a recipe that’s both delicious and low-carb? Try making your own tuna melt zucchini boats. This dish combines the rich flavors of tuna melts with the freshness of zucchini, making it a perfect healthy meal option.
Growing up, tuna melts were a staple in our home. My mother would make them during busy weeknights when time was short but a nutritious meal was essential. Years later, as I explored healthier alternatives, I discovered zucchini as the perfect vessel for this childhood favorite. Sharing these zucchini boats with my family brings back warm memories, with a modern twist that everyone loves.
Why You’ll Love This Recipe
This recipe is not only healthy and low-carb, but it also infuses bold flavors into every bite. It’s a one-pan meal that makes cleanup easy and is perfect for meal prep. The use of zucchini not only adds nutrition but also keeps the dish light and refreshing, making it a versatile meal for any time of the year.
Ingredients Notes
The key to a great dish is using fresh and quality ingredients. Opt for firm zucchinis that are bright green and free from blemishes. If tuna isn’t to your taste, canned salmon makes a wonderful substitute. Using cheese like cheddar or mozzarella adds a creamy texture, while fresh herbs like dill or parsley can enhance the flavors significantly.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C). Prepare the zucchini by slicing them in half lengthwise and scooping out the seeds to create a boat shape.
Step 2
In a bowl, mix together canned tuna, mayonnaise, diced onions, and your choice of herbs and seasonings.
Step 3
Stuff the zucchini halves with the tuna mixture, pressing it gently to ensure it stays in place.
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Step 4
Top each stuffed zucchini half with shredded cheese.
Step 5
Place the filled zucchini boats on a baking sheet and bake for 20-25 minutes or until the cheese is bubbly and golden brown.
Storage Options
Store any leftovers in an airtight container and refrigerate for up to 3 days. For longer storage, freeze the boats before baking. When ready to enjoy, bake them directly from the freezer for an additional 10 minutes or until fully heated through.
Variations & Substitutions
For a spicier kick, add minced jalapeños to the tuna mix or sprinkle some red pepper flakes. If you’re catering to dairy-free diets, use vegan cheese alternatives. Swap out tuna for chicken or chickpeas to change up the protein base according to your preference.
Serving Suggestions
These zucchini boats are perfect as a light lunch or dinner. Pair them with a crisp garden salad for a complete meal. They also work great as an appetizer for a party or gathering, showcasing a creative take on the classic tuna melt.
Frequently Asked Questions
Can I use a different type of cheese? Absolutely! Feel free to use your favorite cheese or whatever you have on hand. Cheddar, Gouda, or even cream cheese can enhance the flavor profile of this dish.
How do I prevent the zucchini from becoming too soft? To keep the zucchini firm, avoid overbaking and consider lightly salting them ahead of time to draw out excess moisture. After salting, pat them dry with a paper towel before filling.
Is this recipe suitable for meal prep? Yes, these zucchini boats are excellent for meal prep. Prepare them up to the baking stage, store them in the refrigerator, and cook them fresh just before serving for optimal taste and texture.
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Easy Tuna Melt Zucchini Boats Recipe
Ingredients
Main Ingredients
- 2 medium zucchinis halved lengthwise and seeds scooped out
- 10 oz canned tuna drained
- 1 cup shredded cheddar cheese
- 1 tbsp mayonnaise
- 1 tbsp dijon mustard
- 1 tsp garlic powder
- 0.5 tsp salt to taste
- 0.5 tsp black pepper to taste
- 0.25 cup chopped green onions for garnish
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- Place the zucchini halves on a baking sheet lined with parchment paper.2 medium zucchinis
- In a medium bowl, combine tuna, cheddar cheese, mayonnaise, dijon mustard, garlic powder, salt, and pepper. Mix until well combined.2 medium zucchinis
- Spoon the tuna mixture into the zucchini boats, dividing it evenly.
- Bake in the preheated oven for 20-25 minutes, until the zucchini is tender and the cheese is melted and bubbly.
- Garnish with chopped green onions and serve warm.2 medium zucchinis
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
