These Zucchini Boats are stuffed with tuna and shredded cheese. Sometimes simple really is the best meal. Oven baked with 2 types of cheese and tuna makes these the perfect weeknight or anytime meal. Kids will love them too!
I was never much of a zucchini lover but of course all that changed when I came to Italy, my mother-in-law introduced me to Marinated Zucchini, Zucchini Risotto and of course many more! And I like to think I introduced my father-in-law to Zucchini Bread, which by the way left him in awe.
Recipe Ingredients
- Zucchini – young tender zucchini is the best
- Tuna – either packed in oil or water
- Bread Crumbs
- Cheese – firm mozzarella, gruyere, swiss or even cheddar shredded
- Egg
- Parmesan Cheese – freshly grated
- Olive Oil
- Salt
- Pepper
- Fresh Parsley – you can also use dried if you prefer
What is Zucchini?
Zucchini or also known as Courgette is mainly known as a summer squash although it is now available year round. Zucchini is also good for you it is packed with many important vitamins, minerals, and antioxidants. It has a high fiber content, fiber has an important role in helping with digestion and it also has a low calorie count.
The Tuna Zucchini Boats can be made the night before and stored in the fridge until ready to be baked.
How to make Tuna Stuffed Zucchini Boats
Trim the zucchini then slice the zucchini in half lengthwise, with a spoon or a melon baller 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, olive oil and salt and pepper mix together.
Drizzle a little olive oil on the bottom of a baking dish, place the zucchini slices in the pan, drizzle with olive oil and sprinkle with salt, then fill the zucchini with the filling.
Drizzle with olive oil and bake for approximately 30 minutes. Serve immediately sprinkled with fresh chopped parsley if desired.
How to store the Zucchini Boats
Any leftovers should be stored in an airtight container and stored in the fridge. They will keep for up to 2-3 days. Re heat in a low oven or microwave until heated through.
Can they be frozen?
I don’t recommend freezing them, because the zucchini will become too soggy and mushy when thawed.
Whether you make this Stuffed Tuna Zucchini Boats now or wait until the peak season for zucchini, I hope you enjoy it and let me know what you think. Buon Appetito!
More Zucchini Recipes
Tuna Stuffed Zucchini Boats
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)
- 1/2 teaspoon salt
- 1/2 teaspoon parsley
- 1-2 dashes black pepper
Instructions
- Pre-heat oven to 350 degrees (180 degrees celsius)
- 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!
Aimee Turner says
This looks delicious! What type of tuna do you use?
Thanks!
Rosemary says
Thanks so much Aimee I usually use tuna in water. Let me know if you try it.
Paulina Piskorz says
Thanks for the recipe! It’s seems really nice. But since it contains zucchini, I wanted to say one thing – here: http://www.listonic.com/protips/get/soeextwjle I’ve read that you should buy only zucchinis that are shorter than 8 inches because the longer ones can be bitter. Have really noticed something like that?
Thanks again! Best wishes!
rose says
Hi Paulina, to tell the truth we use the longer and larger zucchini to make zucchini under oil, but I never really thought of them being bitter (of course the pulp isn’t used). I usually go for ones about 7-8 inches, but they should be round enough to hollow out without breaking (I usually cut them in half before hollowing out, just makes it easier). I usually get my zucchini from my mother-in-law’s garden so I will never say no even to the bigger ones, I like them with pasta, I just remove some of the extra pulp and they are good to go. Thanks to you. Have a great weekend!