Tuna Stuffed Zucchini Boats

5 from 6 votes

These Zucchini Boats are stuffed with tuna and shredded cheese. Oven baked with 2 types of cheese and tuna. Kids will love them too!

Prep Time30

Cook Time30

Total Time1

Course: Main Dish

Cuisine: Italian

Servings: boats

Calories: 390kcal

Author: Rosemary Molloy

Ingredients

4 medium zucchini
½ cup chopped zucchini pulp
5 ounces flaked tuna
1 tablespoon bread crumbs
1 cup shredded firm mozzarella/gruyere/swiss or cheddar
1 egg slightly beaten
¼ cup freshly grated parmesan cheese
6 tablespoons olive oil (divided)
½ teaspoon salt
½ teaspoon parsley
1-2 dashes black pepper

US Customary - Metric

Instructions

Pre-heat oven to 350F (180C)
Trim the zucchini then slice the zucchini in half lengthwise, with a spoon scoop out the pulp. Cut the pulp (without seeds is best) and set aside.
In a medium bowl add pulp, tuna, bread crumbs, cheese, egg (slightly beaten), parmesan cheese, 3 tablespoons olive oil and salt and pepper mix together.
Drizzle a tablespoon olive oil on the bottom of a baking dish, place the zucchini slices in the pan, drizzle them with a tablespoon olive oil and sprinkle with 1-2 pinches of salt, then fill the zucchini with the filling, drizzle with a tablespoon of olive oil and bake for approximately 30 minutes. Serve immediately sprinkled with fresh chopped parsley if desired. Enjoy!

Video

Notes

Storing Instructions for the Zucchini boats

Any leftovers should be stored in an airtight container and stored in the fridge. They will keep for up to 3-4 days. Re heat in a low oven or microwave until heated through.

Baked zucchini doesn’t freeze well, it tends to get soggy. However, the filling freezes beautifully. Just leave out the zucchini pulp, freeze in an airtight container for up to 3 months, and stir in fresh pulp when ready to bake.

Nutrition