Low-Carb Tuna Melt Zucchini Boats
250kcal
Ingredients
For the Zucchini Boats
- 4 pieces Medium zucchinis halved lengthwise
For the Tuna Mixture
- 2 cans (5 oz each) Canned tuna drained
- 0.5 cup Greek yogurt or 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, mozzarella, or your choice
For Garnish
- Fresh parsley chopped, optional
Method
Instructions
- Preheat your oven to 400°F (200°C).
- Scoop out the center of each zucchini half using a spoon, creating boats and leaving about 1/4 inch of flesh around the edges. Arrange the zucchini halves on a baking sheet.
- Combine the drained tuna with Greek yogurt, chopped celery, chopped red onion, Dijon mustard, garlic powder, salt, and pepper in a medium bowl. Mix well.
- Fill each zucchini half with the tuna mixture, pressing down slightly to pack it in.
- Sprinkle the shredded cheese evenly over the filled zucchini boats.
- Bake the zucchini boats in the preheated oven for 15-20 minutes, or until the zucchini is tender and the cheese has melted.
- Cool slightly once you remove the baking sheet from the oven.
- Serve warm as a delightful main dish or appetizer.
Nutrition
Serving1boatCalories250kcalCarbohydrates8gProtein30gFat12gSaturated Fat5gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol60mgSodium400mgPotassium600mgFiber3gSugar2gVitamin A500IUVitamin C10mgCalcium200mgIron2mg
Notes
To prevent the zucchini from becoming too watery, scoop out enough flesh without compromising structure. Taste the tuna filling to adjust seasoning. Experiment with cheese varieties for unique flavors.