Ingredients
4 medium zucchinis
1 can (5 ounces) cannery tuna in water
2 tbsp olive oil
1/4 cup cherry tomatoes (halved)
1 small lemon (zest and juice)
1 tsp dried oregano
1 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 400°F (200°C)
Cut zucchinis horizontally to create 4 boats, hollowing out centers
Drizzle zucchini boats with 1 tbsp olive oil, salt, and pepper
Bake for 15 minutes until slightly softened
Mix tuna, olive oil, tomatoes, lemon zest/juice, herbs, garlic powder in a bowl
Stuff tuna mixture into zucchini boats
Return to oven and bake for 5 minutes
Notes
Roast zucchini before filling to prevent sogginess
Use drained cannery tuna for lower sodium
Add diced bell peppers or steamed quinoa for extra protein
Store leftovers in airtight containers up to 2 days
- Prep Time: 15
- Cook Time: 20
- Category: Low Calorie Meals
- Method: Baking
- Cuisine: American
- Diet: High Protein|Low Calorie
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 125
- Sugar: 2g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg