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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
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- 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
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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.
I made this for dinner with a side of sliced avocado and some watermelon chunks. I really enjoyed the recipe and appreciate your section regarding ingredient substitutes. The tanginess of the mustard, lemon juice And pickled jalapeños that I used was great.
So glad you liked it! Thanks for the feedback
Made this dish tonight, it was deliciosus and so easy to make. Thank you! Tagged you in my story
Thanks! So glad you love it.
This was a great low carb/ low fat lunch! I didn’t have dill, so instead I used penny’s Greek goddess dressing seasoning and it was PERFECT!!! Used violife vegan cheese instead – it was perfect. Added no additional sodium because the tuna was high enough
So glad you liked it
We made these last night and they were delicious and so easy (cooked them in the toaster oven to try and keep the heat in the house down). The jalapeños made it!
I also doubled the tuna salad recipe and I’m so glad I did…it was delish and will make a great lunch today!
(I didn’t have any fresh dill so I just sprinkled dried dill on…I bet fresh would taste even more amazing!)
So glad I found your site (via IG).
So glad you liked this Amanda. Thanks for the feedback and review.
Excellent use of zucchini squash! I didn’t change a thing and it turned wonderful for lunch or a light dinner.
So glad you liked it Cindi
Hi! I read your recipe and i want to cook it, what if i don’t have dill? What can i do?
You can skip the dill.
Thank you, that was what i did. BTW i loved the tuna fish cheese and my family too. Thank you for sharing this recipe.
That’s awesome. So glad you liked it. Yay!
cant use japlenos, too hot for me, ill use baby mini sweet peppers in place!!
Yes, that will work too. Enjoy
This looks really good. Can this be made several hours in advance of cooking?
Yes. You can get it all ready up until its time to bake, just wrap it and place in the fridge.
Love the tuna fish boats. So yummy. I put additional jalapeños on mine cause I love the heat and use Mayo. Still has low carb so works for me. Eat this 2-3 times/week! Can’t wait to try lasagna this way.
So glad you liked it, Kelly. Thanks for the feedback.
This is a great recipe! We loved it and will have again soon, thank you
So glad you loved it.
This was one of the best low carb recipes I’ve ever made, my husband and I love it!
Thank you for sharing!
So glad you guys liked it.
Can’t eat dairy, so I used mayo instead of Greek yogurt (bad, I know) and Daiya mozzarella instead of cheddar. SO DELICIOUS and quick. Reminded me of when my host mother served me this dish in France. Thank you!
That still sounds great! You have to do what can if you have dairy allergies 🙂
So easy to make I hate celery but i was pleasantly surprised when added to the tuna. And greek yogurt who’d have thought. Loved it
So glad you liked it
What should I do with the scooped out zucchini?
I usually save it to add to soup or I add to omelets or sauteed veggies.
Love the recipe but your website drives me mental. Can’t you just sell an ebook or something instead of having all of these annoying ads?
Hi Jason. An ebook would be a great idea!
I made this dish the other night but I just made some small changes since I didn’t have some of the ingredients but it was delicious nonetheless. The leftover turned into the next day’s lunch so win win
Thank you. I love left overs!
Made this dish last night and it was absolutely EVERYTHING. I love how unique and delish the combo is this is the second recipe I’ve tried from this blog and it won’t be my last ✨one happy healthy chick
Thank you, Peyton. Glad you liked it.
Love this recipe! Great use of the bumper crop of zucchini!!