Store leftovers in an airtight container in the fridge for up to 3 days; freezing is possible, but the texture will be softer when reheated.
Tuna Zucchini Boats
Servings: people
These tuna zucchini boats are a healthy, protein-packed meal that’s easy to make and full of Mediterranean flavor. Perfect for using up summer zucchini, they’re light, satisfying, and made with simple pantry staples—ideal for busy weeknights or meal prep.
Ingredients
- 4 medium zucchini
- 1 can (5 to 7 oz) tuna
- ½ cup breadcrumbs
- ¼ cup olives
- 1 spring onion chopped
- ½ cup grated parmesan
- ½ cup crumbled feta cheese
- 2 tablespoons extra virgin olive oil
- 1½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 lemon + fresh herbs (mint, scallions, basil) and/or yogurt - optional for topping
Instructions
- Prep the Zucchini: Halve 4 medium zucchini lengthwise, scoop out the center with a teaspoon, then squeeze out excess liquid from the flesh using your hands or a clean cloth.
- Make the Filling: In a bowl, mix the squeezed zucchini flesh, 1 can (5 to 7 oz) tuna (drained), ½ cup breadcrumbs, 1 spring onion, ¼ cup olives, ½ cup grated parmesan, ½ cup crumbled feta cheese, 2 tablespoons extra virgin olive oil, 1½ teaspoon dried oregano, and pepper. Mix well, squeezing gently by hand so the breadcrumbs soak up the flavor.
- Fill and Bake: Fill each zucchini boat with the tuna mixture. Press gently and bake at 375°F (190°C) for 20 to 30 minutes, until golden and tender. Top with extra grated parmesan during the last 10 minutes if desired.
- Serve: Let cool for 5 minutes. Serve warm or at room temp with a squeeze of lemon, fresh herbs (basil, mint, chives), and Greek yogurt.
Notes
Substitutions
- Zucchini: Yellow squash works just as well.
- Tuna in olive oil: Sub with water-packed tuna, canned salmon, or mackerel.
- Breadcrumbs: Swap for panko or almond flour for low-carb.
- Spring onions: Use red onion or shallots.
- Olives: Try capers or sun-dried tomatoes for a briny punch.
- Parmesan: Use Pecorino Romano or nutritional yeast (dairy-free).
- Feta: Swap with goat cheese or ricotta salata.
- Olive oil: Avocado oil or garlic-infused oil work too.
- Oregano: Try thyme, za’atar, or Italian seasoning.
- Salt & Pepper: Adjust to taste—use red pepper flakes for heat.
- Toppings: Add lemon, Greek yogurt, mint, basil, or scallions.
- Drain & squeeze the zucchini flesh to avoid a watery filling.
- Use tuna in olive oil for richer flavor—add a drizzle if using water-packed.
- Don’t skimp on herbs—basil, mint, or parsley add fresh balance.
- Taste before baking and adjust seasoning or lemon juice as needed.
- Add crunchy topping with olive oil–tossed breadcrumbs.
- Don’t overbake—30 minutes is plenty to keep zucchini tender, not mushy.
- Serve warm or at room temp—great for lunch, dinner, or leftovers.
- Perfect for meal prep—they keep well and taste amazing cold too.
