With all this crazy COVID-19 chaos going on, I’m less worried about how much toilet paper I have stocked and more concerned about my canned tuna inventory! Lol, I kid . . . but actually, I’m kind of serious here. Canned tuna is an amazing pantry staple to get you through good times and bad!I’m feeling perfectly healthy, working out and washing my hands like a fiend – but I’m about out of energy today! So canned tuna to the rescue – check out my recipe for Tuna Avocado Zucchini Boats. Ridiculously easy, super tasty and right on point with lean protein and other healthy nutrients to fuel my active lifestyle.  Read on to get this canned tuna recipe:

Canned tuna recipes used to make me flash back to the heavy, creamy tuna casseroles of my youth. I was never too excited about tuna casserole night back then. But today, I’ve found dozens of ways to turn a simple can of tuna into a light, healthy and fresh meal. I’m a fan of Safe Catch Elite tuna, it has the lowest mercury levels of any canned tuna product on the market (they actually test every fish!) and this makes it safe for pregnant ladies, children and all of us! For us on a lean muscle-making mission, canned tuna is hard to beat for convenience and nutrition. A 2-ounce serving of the Safe Catch Elite tuna I used in this recipe has just 60 calories and 14g protein per 2 ounce serving. Of course, it’s naturally gluten-free and perfect for low-carb, paleo and keto diets. As I hinted at before, my pantry is stocked and we will be well fed should disaster strike! 

So, back to this tuna zucchini boat recipe. The ingredients that go into the stuffed zucchini recipe are wholesome and simple – tuna, diced red onion, chopped avocado (don’t get one that is yields to touch but still a little firm, diced tomatoes and shredded mozzarella cheese. That’s it. Put it all in a bowl and stir around to combine.

The zucchini will need to be sliced lengthwise and lightly scooped out with a spoon – just enough to make a small groove to stuff in the tuna avocado filling. I actually take that scooped out zucchini, dice it up, and stir it back into the tuna mixture! More veggie goodness and now waste!

Stuff those zucchini and sprinkle with a little more cheese, and decorate with tomatoes if you’re feeling fancy. Pop in the oven for about 15 to 20 minutes, that’s it!

The nutrition facts on these Tuna Avocado Zucchini Boats get a big thumbs up. The recipe makes 2 servings to take advantage of using the entire can of tuna, but you could easily double the recipe and use 2 cans of tuna.

One serving of these this tuna stuffed zucchini has just 298 calories and nearly 29g protein. You can get all the nutrition facts in the recipe card below.

Perfect for meal prepping! Check out this awesome tuna from SafeCatch.com, available at many grocery stores (store locator) and also on Amazon.

This post contains affiliate links.

5 from 3 votes

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Tuna Avocado Zucchini Boats

Prep Time

5 mins

Cook Time

3 hrs 20 mins

Total Time

25 mins

 

These tuna zucchini boats stuffed with avocado and tomatoes uses canned tuna for a total healthy dinner save on busy nights. Low carb with only 298 calories per serving (2 pieces) and almost 29 grams of protein! Also great for meal prep!

Course: dinner, entree, lunch, meal prep

Keyword: fish, low carb, meal prep, pantry, tuna, zucchini

Servings: 2 servings

Ingredients

• 2 8-inch zucchini (approximately) sliced in half lengthwise
• 5- ounce can tuna fish, packed without oil I used Safe Catch Elite
• ½ medium avocado diced
• 2 tablespoons diced red onion
• 6 oz grape tomaotes divided (dice some for tuna mixture, keep some in half for decorating top).
• ½ cup grated mozzarella cheese divided

Instructions

1. Pre heat oven to 375 F degrees.

2. Slice two zucchini in half lengthwise, you will have 4 pieces. Before cutting, check to see where you should slice so that they lay flat in a 9"x9" baking dish.

3. Use a small spoon to scoop out an approximate 1/3" deep channel in each zucchini half, save extracted zucchini. Place zucchini lengths in 9" x 9" rimmed baking pan.

4. Take scooped out flesh from zucchini and dice. Add to bowl along with drained and flaked tuna, diced red onion, chopped tomato (save a few to decorate the top), chopped avocado, and 1/4 cup of the mozzarella cheese. Gently stir to combine without mushing up the avocado too much.

5. Divide tuna mixture into the scooped out zucchini. Lightly press down on mounds to pack it in. Sprinkle with remaining cheese and decorate with extra tomatoes.

6. Bake in 375 F degree oven for approximatley 20 minutes, or until zucchini softening and cheese bubbling. Remove and serve warm.

Recipe Notes