Tuna Zucchini Boats

An Easy Way to Eat More Veggies Without Giving Up Flavor

If you're looking for a light, flavorful dinner that’s both healthy and satisfying, these tuna zucchini boats are exactly what you need. Louise and I are obsessed with this no-cook, high-protein filling—it's easy to make, full of Mediterranean flavor, and perfect for stuffing garden zucchini 💚.

It’s made with simple pantry staples like tuna, tomatoes, olives, and herbs—plus two cheeses that work beautifully together: creamy Greek feta and nutty Italian parmesan 🇬🇷🇮🇹.

It’s everything we love about a Mediterranean tuna recipe, in a format that’s fun to serve and easy to prep ahead. No fancy techniques—just fresh ingredients and smart layering. ✨

Close-up of cheesy, golden tuna zucchini boats with crisp edges and tender filling.

These also make an excellent option for meal prep or quick lunches. Whether you're eating low-carb or just trying to add more vegetables to your routine, you'll love this take on mediterranean zucchini boats.

Bonus? They're just as good the next day. This is one of those tuna recipes for summer that tastes great warm, at room temp, or straight from the fridge. 🍋 If you're craving something easy, healthy, and packed with flavor—you’re going to love these.

Ingredients

For quantities, see recipe card at the bottom of the page.

Zucchini: Medium zucchini are ideal for stuffing. Yellow squash works too—perfect for healthy stuffed zucchini.
Tuna in olive oil: Rich and flavorful. You can use water-packed tuna, canned mackerel, or salmon—great for canned tuna dinner recipes.
Breadcrumbs: Classic or panko for crunch. Use almond flour for a low-carb version.
Spring onions: Milder than regular onions. Red onion or shallots also work.
Olives: Salty and rich—black or green both work. Substitute with capers or sun-dried tomatoes for a similar Mediterranean punch.
Grated Parmesan: Salty and nutty. Try Pecorino Romano or nutritional yeast for dairy-free.
Feta cheese: Crumbly and tangy. Substitute goat cheese or ricotta salata.
Extra virgin olive oil: Key for richness. Avocado oil or garlic-infused oil are good options.
Dried oregano: Earthy and bold. Swap with thyme, za’atar, or Italian seasoning.
Salt: Use sea salt or kosher salt—adjust to taste.
Black pepper: Adds mild heat. For more kick, try red pepper flakes or Aleppo pepper.
Lemon wedges + fresh herbs or yogurt (optional toppings): A squeeze of lemon brightens everything. Finish with mint, basil, scallions, or Greek yogurt—especially good if making this as a zucchini and tuna bake.

How to Make Tuna Zucchini Boats

Prep the Zucchini

Halve 4 medium zucchini lengthwise and scoop out the center with a teaspoon, leaving a border. Squeeze out excess liquid from the chopped flesh using your hands or a towel. For extra moisture control, lightly salt the zucchini shells and place them cut-side down on a tray.

Step 1 Zucchini halves with scooped centers and squeezed flesh in a mixing bowl.

Make the Tuna Filling

In a large bowl, combine the squeezed zucchini flesh, drained tuna, breadcrumbs, cherry tomatoes, spring onions, olives, capers, parmesan, feta, olive oil, oregano, salt, and pepper. Mix well using your hands or a spoon—squeezing gently so the breadcrumbs soak up all the juices. This mixture is packed with flavor and makes a perfect base for an easy Mediterranean dinner.

Step 2 Tuna filling mixture with feta, zucchini, breadcrumbs, olives, and herbs in a mixing bowl.

Fill and Bake

Fill each zucchini boat with the tuna mixture. Press the filling in gently so it holds its shape. Bake at 375°F (190°C) for 20 to 30 minutes, or until the tops are golden and the zucchini is tender. Optional: Sprinkle with extra parmesan during the last 10 minutes for a melty finish.

Step 3 Nico filling zucchini boats then baking them in the oven.

Serve and Enjoy

Let the zucchini boats cool for about 5 minutes. Serve warm or at room temperature with a squeeze of lemon, chopped herbs (mint, basil, etc), or a dollop of Greek yogurt on top. It’s a light tuna dinner idea that’s perfect for weeknights or easy meal prep.

Step 4 Baked zucchini boats served with lemon wedges, herbs, and a dollop of Greek yogurt on the side.

Tips

Drain and squeeze the zucchini flesh: This keeps your filling from getting watery and helps the flavors stay concentrated.
Use tuna packed in olive oil: It adds rich flavor and better texture—perfect for a true Mediterranean tuna recipe. If using water-packed tuna, add an extra drizzle of olive oil to the mix.
Go heavy on the herbs: Chopped basil, mint, or parsley brighten everything up and balance the richness of the filling.
Taste the filling before baking: Mix everything, then taste and adjust for salt, pepper, or lemon juice before stuffing.
Add more cheese: Try more parmesan or shredded mozzarella on top half way through cooking.
Don’t overbake: Bake just until the zucchini is tender and the top is golden—about 20 minutes for tender crisp, 30 minutes for soft. Overbaking makes the boats mushy.
Serve warm or at room temperature: These healthy zucchini boats are just as good for dinner as they are packed for lunch the next day.
Great for meal prep: Store leftovers in the fridge and reheat gently—or enjoy cold as easy low carb zucchini boats.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! You can prep the filling and hollow out the zucchini up to a day in advance. Store them separately in the fridge, then assemble and bake when ready.

Can I freeze tuna zucchini boats?

Freezing isn’t ideal—the zucchini can get mushy when thawed. These are best enjoyed fresh or stored in the fridge for 2–3 days.

What’s the best kind of tuna to use?

Use canned tuna in olive oil for the best flavor and texture. It makes a big difference, especially in simple stuffed zucchini with tuna recipes like this.

What if I don’t have feta or parmesan?

You can substitute with goat cheese, ricotta salata, or even shredded mozzarella. Just make sure there’s something salty or tangy in the mix to balance the tuna.

Can I make this without breadcrumbs?

Yes—try almond flour, cooked quinoa, or crushed crackers. This works well for gluten-free or low-carb versions.

Is this dish good for summer?

Absolutely. It’s light, fresh, and full of flavor—one of those perfect tuna recipes for summer that won’t heat up your kitchen too much.

What should I serve it with?

It’s great on its own, or alongside a green salad, couscous, or roasted potatoes if you want to bulk it up.

Recipe