Low Carb Tuna Melt Zucchini Boats
Lightened-up tuna melt loaded with flavor and makes for a light lunch, brunch or dinner.
Servings: 2
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!
Video
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
Calories: 84kcal | Carbohydrates: 10g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 141mg | Potassium: 497mg | Fiber: 2g | Sugar: 7g | Vitamin A: 459IU | Vitamin C: 42mg | Calcium: 118mg | Iron: 1mg