clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Zucchini boats stuffed a mixture of tuna, vegetables and cheese on a dark surface.

Tuna and Veggie Stuffed Zucchini Boats

  • Total Time: 35 mins
  • Yield: 4 servings


  • 4 medium zucchini
  • 20 round buttery crackers (such as Ritz), crushed
  • 1 2/3 cups shredded sharp cheddar cheese, divided
  • 1/2 cup seeded and diced Roma tomatoes
  • 1/4 cup diced red onion
  • 1 teaspoon minced fresh garlic
  • 1 (12 ounce) can chunk light tuna in water, very well drained
  • 1/4 teaspoon fresh ground black pepper (more or less, to taste)


  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 2/3 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