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+ servings
two zucchini tuna boats on a blue plate

Keto Zucchini Boats with Tuna

Natalia-Flavorful Home
These keto zucchini boats with tuna, made 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.
5 from 2 votes
Prep Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine American


  • 2 zucchini medium-sized
  • 2 can tuna
  • 2 tbsp mayo
  • 14 green olives small-sized, quartered
  • 1/4 cup Irish cheese shredded
  • 1 pinch sea salt


  • 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 best mayo alternative would be mayo made with avocado oil instead of canola oil.
Instead of plain marinated olives, choose the “stuffed” kind with garlic or pepper for extra spice and flavor.
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.


Calories: 186kcalCarbohydrates: 4gProtein: 20gFat: 11gSaturated Fat: 3gTrans Fat: 1gCholesterol: 41mgSodium: 534mgPotassium: 422mgFiber: 1gSugar: 3gVitamin A: 375IUVitamin C: 18mgCalcium: 89mgIron: 2mg
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