This post may contain affiliate links. Please read our disclosure policy.
These Tuna Melts Zucchini Boats are a low-carb and lighter version of the classic tuna melt recipe. They are so easy to make, filling, and make for a perfect light lunch or brunch. Ditch the carbs and make this instead.
You may also love my burrito zucchini boats. They are just so good!
This tuna melt is seriously the best tuna melt ever, and they are completely guilt-free because they are low in carbs when you use zucchini! They are so easy to make and a lighter version of the classic tuna melt. By swapping the bread for the zucchini, you will ultimately be making a super delicious low carb tuna melt.
Recipe Overview
Ingredients you will need
Below is a list of ingredients you will need to make this tuna melt. Full measurements are listed further down in the recipe card.
- Zucchini, halved lengthwise
- Salt and pepper, to taste
- One Can Tuna, drained
- Stalk Celery, finely chopped
- Red Onion, diced
- Plain Greek Yogurt
- Chopped Dill
- Dijon Mustard
- Fresh Lemon Juice
- Jalapeno, thinly sliced or chopped
- Shredded Cheddar Cheese
How to Make it
Making a classic tuna melt sandwich is quite simple. But making this recipe is even better and more rewarding because they are much healthier.
While you heat the oven to 350, cut the zucchini in half lengthwise, then scoop out the insides. You can save the insides and make with eggs or add to your next vegetable soup!
Then, place the zucchini into the prepared baking tray, and spray with cooking oil. Season with salt and pepper to taste, then place into the middle rack of the oven and bake for 12-15 minutes, or until just tender.
In a mixing bowl, add tuna, celery, red onion, yogurt, dill, mustard, lemon juice, and jalapeño. Mix until combined, then taste and season with salt and pepper as needed.
Once you have the mixture ready to go, stuff the zucchini boats with the tuna mixture then sprinkle with cheddar. Continue to bake in the preheated oven for about 10 minutes, or until cheese is melted. Top with any additional toppings of choice and Enjoy!
Frequently asked questions
Yes. You can use yellow zucchini
If all you have are tuna packets, they will work. Even though I prefer the chunkier ones in cans.
You can use sour cream or mayo.
No. I do not recommend freezing these tuna melt zucchini boats
The most common cheeses used are either cheddar cheese or mozzarella cheese. Other white cheeses like swiss, American or provolone will also work.
More Tuna recipes
Pin this now to find it later
Pin It
Low-carb recipes you may like
- Healthy Eggplant And Zucchini Gratin
- Easy Chili Salmon Zucchini Noodles
- Pesto Shrimp Zoodles
- Baked Zoodle Egg Nests
- Low carb Turkey Burgers With Zoodles
- Zucchini Enchilada Roll-Ups
Remember to subscribe to my NEWSLETTER for free and receive recipes like Tuna Melt Zucchini Boats Recipe delivered right to your inbox!
If you try a recipe and you like it, please use my hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured!
FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.
Low Carb Tuna Melt Zucchini Boats
Video
Ingredients
- 1 Large Zucchini, halved lengthwise
- Kosher salt and pepper, to taste
- 5 ounces Can Tuna , drained
- 1 Stalk Celery, finely chopped
- ½ small Red Onion, diced
- ¼ Cup Plain Greek Yogurt
- 2 tablespoons Chopped Dill
- 1 teaspoon Dijon Mustard
- 1 tablespoon Fresh Lemon Juice
- 1 Jalapeno, thinly sliced or chopped
- ¼ Cup Shredded Cheddar Cheese
OPTIONAL TOPPINGS
- Corn
- Chopped Tomatoes
- Red chili peppers
- Green Onions
Instructions
- Preheat your oven to 350°F and line a baking tray with parchment paper.
- Cut the 1 Large Zucchini in half lengthwise, then scoop out the insides and save for another use.
- Place the zucchini into the prepared baking tray, and spray with cooking oil. Season with Kosher salt and pepper, to taste, then place into the middle rack of the oven and bake for 12-15 minutes, or until just tender.
- In a mixing bowl, add 5 ounces Can Tuna , 1 Stalk Celery, ½ small Red Onion, ¼ Cup Plain Greek Yogurt, 2 tablespoons Chopped Dill, 1 teaspoon Dijon Mustard, 1 tablespoon Fresh Lemon Juice, and 1 Jalapeno. Mix until combined, then taste and season with salt and pepper as needed.
- Stuff the zucchini with the tuna mixture then sprinkle with cheddar (¼ Cup Shredded Cheddar Cheese).
- Continue to bake in the preheated oven for about 10 minutes, or until cheese is melted.
- You may garnish with Corn, Chopped Tomatoes, Red chili peppers, or Green Onions. Enjoy!
Notes
- You may use sour cream or mayo instead of Greek yogurt.
- Yellow zucchini will also work.
- Top with any other cheese of choice.
- Store leftovers in the fridge for up to 2 days.
- Do not freeze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super easy to make and very tasty! This recipe has been in rotation for a few years now and we never tire of it. The only thing i omit is the celery (personally i don’t like it). For the rest, this recipe is perfection. Thank you for sharing 🙂
Thanks Sabrina. Glad you loved it
These are sooo good. They already look tasty from the pictures, but are even more fabulous once tasted. So good.
Thanks Jay
This looks super yummy and I cant wait to try this. Is the serving size the whole zucchini ?
It’s amazing. So half of the zucchini will be one serving. So one zucchini “boat”
With Covid-19, I now have to include lunch menus in my repertoire. This is an excellent healthy lunch or light dinner. Very quick and easy. Thank you
Thanks. I agree. This is a good one
Fantastic taste and easy to make. Husband wants this added to the food rotation. Thanks for sharing.
Amazing. Glad he loved it!
Excellent recipe! I added a tablespoon of Wickles jalapeno relish for a little extra kick. Thank you, so much!
That sounds amazing.
Awesome! Was so excited to try this as Tuna melts are a staple for a later evening meal! Love this!
Thanks for the feedback!
I am making this now, I just wonder what do you ladies are doing with the inside of the zucchini? I don’t really want to waste anything
Hi! you can use the insides and make an omelette with eggs, or save/freeze and use it in soup.
I actually used in the tuna mix. Turned out awesome.
These were so so good. I happened to have all of the ingredients for this recipe on hand so it made for a quick and delicious dinner. And that tuna, AMAZING! I Just love dill. I used two cans of tuna, so I have plenty leftover. I look forward to having it again for lunch tomorrow. Thank you so much for sharing this recipe.
Thanks for the feedback Tamara!
I just took a bite because I could not wait, so yummy! But I am reheating to eat for tomorrow so hopefully it stays okay overnight!!
Thanks for the feedback. Glad you liked it