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!
Pre heat oven to 375 F degrees.
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.
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.
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.
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.
Bake in 375 F degree oven for approximatley 20 minutes, or until zucchini softening and cheese bubbling. Remove and serve warm.