Tuna-Stuffed Zucchini


These tuna zucchini boats are easy and fairly quick to make. Tuna and zucchini go great together!

Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
6 stuffed zucchini halves


  • 3 zucchini, ends trimmed

  • 4 (3 ounce) cans tuna, drained and flaked

  • ¼ onion, grated

  • 1 tomato, finely chopped (Optional)

  • 1 cup dry bread crumbs

  • 1 egg, beaten

  • salt and ground black pepper to taste

  • 1 tablespoon olive oil


  1. Fill a large pot with salted water, place zucchini into the pot, and boil over medium heat for about 5 minutes to soften. Remove zucchini, slice in half lengthwise, and allow to cool.

  2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

  3. Scoop out flesh from zucchini halves, leaving a 1/2-inch shell. Set aside scooped-out flesh in a bowl.

  4. Place zucchini flesh into a bowl and mash well. Mix in tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Lightly stuff zucchini shells with tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half.

  5. Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.

Nutrition Facts (per serving)

193 Calories
5g Fat
18g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 193
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 48mg 16%
Sodium 209mg 9%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 19g
Vitamin C 21mg 103%
Calcium 63mg 5%
Iron 2mg 13%
Potassium 510mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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