These keto zucchini boats with tuna, made in under 30 minutes. These zucchini tuna boats are fresh and crunchy with a cheesy, warm tuna melt, and marinated olives make this meal refreshing and filling.
jump to recipe
What Makes This Recipe Special
Tender yet crisp zucchini boat bases provide a lovely crunch and contrast in texture.
High protein tuna that will keep you full and satisfied for longer.
Mayo and cheese provide high-quality fats.
Zucchinis. Zucchini makes the perfect boat when hollowed out to hold all your favorite fix-ins. It’s low-carb so that you can have the perfect keto zucchini boats.
Canned tuna. Not only is canned tuna cost-effective, but it’s also a high-quality isolated source of protein. Canned tuna works great for a keto tuna melt or even tuna salad.
Mayo. There is a variety of different mayos. For the best flavor, choose the quality one made with olive oil instead.
Olives. Olives are an uncommon but delicious addition to tuna. They are salty, tender, and super flavorful. Try using stuffed or marinated olives for even more of a punch.
Shredded Irish cheese. It doesn’t have to be Irish cheese, but it certainly adds a kick!
How To Make
Step 1. Gather the ingredients. Preheat oven to 375F degrees. Wash and clean zucchinis by scooping out insides with a spoon. Mix drained tuna with mayo and quartered olives and salt.
Step 2. Fill zucchinis with tuna mix, sprinkle with cheese. Bake for 12-15 minutes till cheese is melted and slightly golden.
It’s not often you find a low-carb version of a meal that tastes as good as original, but these keto zucchini boats with tuna are sure to give traditional tuna melts a run for their money!
Some of our key tips to have cooking success with tuna stuffed zucchini boats are to:
Broil the zucchini boats on low for a few seconds for extra golden and crispy cheese.
Don’t be afraid to customize. If you love celery, black pepper, onion, etc., in your tuna melts, feel free to add them in.
If your tuna seems dry, simply add a little extra mayo.
Buy tuna canned in water. Avoid low-quality oils like cottonseed or soybean by purchasing tuna packed in water. You can always add your own olive oil back in later.
Gather the ingredients. Preheat oven to 375F degrees.
Wash and clean zucchinis by scooping out insides with a spoon.
Mix drained tuna with mayo and quartered olives and salt.
Fill zucchinis with tuna mix, sprinkle with cheese.
Bake for 12-15 minutes till cheese is melted and slightly golden.
-The healthier mayo alternative would be mayo made with avocado oil instead of canola oil.
-Instead of using plain marinated olives, choose the “stuffed” kind with garlic or pepper for extra spice and flavor.