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    Home » Recipes » Seafood

    By Amy · Published: May 17, 2016 · Updated: May 26, 2020 · This post may contain affiliate links. Please read my disclosure policy 9 Comments

    Tuna and Veggie Stuffed Zucchini Boats

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    Packed full of tuna, fresh veggies and cheese, these Tuna and Veggie Stuffed Zucchini Boats are a hearty and healthy dinner alternative.

    Six zucchini boats stuffed with a tuna, vegetable and cheese mixture on a dark surface.

    If you’re looking to change things up for dinner but still use everyday ingredients, this is your recipe.  No fancy ingredients, but definitely a change from the dinner norm.  And did I mention they’re incredibly delicious?  I immediately inhaled one right after photographing!

    Closeup view of tuna and vegetable zucchini boats on a dark surface.

    Your simple ingredients are:  zucchini, crushed buttery crackers, sharp cheddar cheese, tomato, red onion, fresh minced garlic, canned tuna and pepper.

    Removing pulp from a zucchini that has been sliced in half lengthwise with a melon baller.

    I found that using a melon baller made hollowing out the zucchini pulp SO EASY!  If you don’t have a melon baller, you can use a spoon.

    Overhead view of sliced zucchini halves with pulp removed.

    The pulp is roughly chopped and mixed with the remaining ingredients (except for reserving a little of the shredded cheese to sprinkle on top) and stuffed into the zucchini “boats”.  You might initially think you have too much of the zucchini pulp mixture, but trust me… if you pile it on like in the photographs, you’ll use every bit of it.

    Front closeup view of tuna stuffed zucchini boats on a dark surface.

    ENJOY!

    Print
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    Zucchini boats stuffed a mixture of tuna, vegetables and cheese on a dark surface.

    Tuna and Veggie Stuffed Zucchini Boats


    ★★★★★

    5 from 2 reviews

    • Total Time: 35 mins
    • Yield: 4 servings
    Print Recipe
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    Ingredients

    • 4 medium zucchini
    • 20 round buttery crackers (such as Ritz), crushed
    • 1 ⅔ cups shredded sharp cheddar cheese, divided
    • ½ cup seeded and diced Roma tomatoes
    • ¼ cup diced red onion
    • 1 teaspoon minced fresh garlic
    • 1 (12 ounce) can chunk light tuna in water, very well drained
    • ¼ teaspoon fresh ground black pepper (more or less, to taste)

    Instructions

    1. Preheat your oven to 400 degrees F.
    2. Rinse zucchini and pat dry. Halve each zucchini lengthwise and scrape out pulp using a melon baller or spoon. Coarsely chop the pulp and transfer to a medium bowl.
    3. Place zucchini shells on a large baking sheet that has been sprayed with cooking spray and bake for 10 minutes.
    4. While the zucchini are baking, add 1 cup of the cheese and the remaining ingredients to the bowl of the chopped zucchini pulp. Stir well to combine.
    5. Stuff each zucchini shell evenly with the mixture. Sprinkle the tops with the remaining ⅔ cup of shredded cheese. Bake for an additional 10 minutes, or until heated thoroughly and cheese is melted.
    • Prep Time: 15 mins
    • Cook Time: 20 mins
    • Category: Seafood
    • Method: Bake
    • Cuisine: American

    Keywords: tuna and veggie stuffed zucchini boats

    HUNGRY FOR MORE?

    • Classic Tuna Salad
      Classic Tuna Salad
    • Crab Stuffed Mushrooms
      Crab Stuffed Mushrooms
    • Zucchini Tomato Bake
      Zucchini Tomato Bake
    • Lemon Zucchini Bread
      Lemon Zucchini Bread
    « Mexican Pizza
    Grapefruit Sunrise Cocktail »

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      Recipe Rating




    1. Tracy Fointno says

      January 20, 2020 at 9:41 pm

      I made these for my husband and daughter. I liked them bury gave them a big thumbs down. Back to filling them with the italian stuff and shrimp recipes.

      Reply
    2. Emilia says

      October 12, 2018 at 10:09 pm

      These were better than I expected! I’m not used to making tuna without mayo or a cream soup in a casserole. But these had great flavor! They were perfect with the zucchini! My only critique is that the zucchini boats were a little on the crunchy side for me. Next time I’ll try baking them a little longer and see what happens. And one boat was plenty per person in my family! I did serve a little quinoa-bean salad on the side as well. But I’m totally adding this recipe in my rotation of family meals. My husband just found out he has high cholesterol so we’re trying to eat healthier. I’ve never made or eaten anything like this before. I was pleasantly surprised by how yummy this was! Thanks for sharing!

      ★★★★★

      Reply
      • Amy @ The Blond Cook says

        October 13, 2018 at 9:14 am

        That is so wonderful to hear, Emilia! So happy you all enjoyed them! 🙂

        Reply
    3. Natasha says

      September 19, 2018 at 3:08 am

      Hi Amy,
      This a wonderful twist with adding tuna. My Mom made this for us when we were younger to get us to eat veggies. By adding the tuna was a delightful surprise!! We LOVE tuna!! I forgot a few steps in making this dish and your recipe triggered my memory. Thank you for helping me share this with my family!!

      ★★★★★

      Reply
      • Amy @ The Blond Cook says

        September 19, 2018 at 8:39 am

        Thanks so much for your nice words, Natasha… so happy to hear everyone enjoyed it! 🙂

        Reply
    4. Ellie says

      September 05, 2016 at 5:05 pm

      Hi Amy,
      I’m trying to teach my dad how to use the oven and these would be great for him to make (aka: re-heat) during the week. Do you think they’d freeze well?
      All the best,
      Ellie

      Reply
      • Amy @ The Blond Cook says

        September 06, 2016 at 9:41 am

        Hi, Ellie! I personally can’t say because I’ve never frozen these. I think there would be a risk of the zucchini boats being mushy if reheated after being frozen. Let me know if your dad tries. Hope he enjoys them!

        Reply
    5. Bethany @ athletic avocado says

      May 18, 2016 at 8:35 am

      I LOVE zucchini boats! This looks like the perfect quick and easy dinner!

      Reply
      • Amy @ The Blond Cook says

        May 18, 2016 at 9:15 am

        Thanks so much, Bethany… they were delicious! 🙂

        Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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