Zucchini boats the way my grandma used to make. Oven-baked with a simple stuffing of tuna, eggs, and breadcrumbs. It's a really easy and delicious meal, perfect for a weekday dinner or even a Sunday lunch with the family.
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These Tuna Zucchini Boats are ideal for those seeking to incorporate more vegetables and lean protein into their diet without sacrificing taste or satisfaction. The hollowed-out zucchini serves as a natural vessel, cradling a rich filling of tuna, herbs, and spices, all topped with a sprinkle of breadcrumbs that brown under the broiler to a golden perfection.
It's a symphony of flavors that speaks to the heart of Mediterranean-inspired cooking, promising a light yet fulfilling dining experience. Whether you're a seasoned chef or a kitchen novice, this recipe is straightforward, requiring minimal ingredients and steps but delivering maximum flavor. It's also incredibly versatile, allowing for numerous substitutions and variations to suit any palate or dietary requirement.
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Ingredients
Creating tuna zucchini boats is a delicious and healthy way to enjoy both seafood and vegetables. Here's a list of ingredients along with a brief description of the quality and form you should look for:
- Zucchini: Choose medium-sized, firm zucchinis with a bright green color. They should feel heavy for their size, indicating freshness and a good water content, perfect for hollowing out and stuffing.
- Canned Tuna: Opt for high-quality, solid white albacore tuna packed in water or olive oil, depending on your preference. It should be from a brand committed to sustainable fishing practices. Drained well to ensure the filling isn't too moist.
- Red Onion: Look for a small to medium red onion, firm to the touch with a bright, shiny outer layer. It should have a sharp, sweet taste that will add a nice crunch and color to the dish.
- Fresh Parsley: Choose fresh, vibrant green parsley leaves without any signs of wilting. They should have a clean, peppery taste to brighten up the dish.
- Lemon: Look for a lemon that is firm and bright yellow, with a glossy skin. It should feel heavy for its size, indicating a good amount of juice, which will add a fresh zestiness to the filling.
- Olive Oil: Use a high-quality extra virgin olive oil for its fruity flavor and aroma, which will enhance the overall taste of the dish.
Variations
- Mediterranean Style: Incorporate chopped kalamata olives, feta cheese, and sundried tomatoes into the tuna mixture. Garnish with fresh dill and a drizzle of balsamic reduction for a Mediterranean twist.
- Spicy Mexican: Add finely chopped jalapeños, black beans, corn, and a blend of Mexican cheeses to the filling. Serve with a dollop of sour cream, a sprinkle of cilantro, and a squeeze of lime juice for a spicy kick.
- Italian Herb: Mix the tuna with chopped artichokes, capers, a blend of Italian herbs (basil, oregano, thyme), and mozzarella cheese. Top with a sprinkle of Parmesan and serve with a side of marinara sauce.
- Asian Fusion: Combine the tuna with finely chopped water chestnuts, green onions, a splash of soy sauce, and sesame oil. Garnish with sesame seeds and fresh cilantro for an Asian-inspired flavor.
- Cheesy Tuna Melt: Mix the tuna with mayonnaise, diced celery, and cheddar cheese. Top with more cheese and broil until bubbly and golden. Serve with a sprinkle of paprika and fresh dill.
How to make zucchini boats
Zucchini boats or "zucchine ripiene" in Italian, are really common in Italy, especially in summer when zucchini is in season. The most common recipe is to stuff them with ground meat, but I prefer them stuffed with tuna because it's more light and summery and tuna goes so well with zucchini!
Large elongated zucchini are perfect to make zucchini boats, but you can also use the round ones or even smaller ones. I used homegrown zucchini from my garden so their shape it's not perfect but they're super delicious!
Cut the zucchini in half vertically, then scoop the flesh out with a teaspoon or a tablespoon depending on the zucchini size. Leave the shell at least 6-7 mm (¼") thick, even more, if it's a very large zucchini. Then add your preferred stuffing and bake in the oven until the zucchini is cooked (about 20 minutes).
What to serve with zucchini boats
When I serve the main course of meat or fish, I always serve it together with sides. I cannot serve steak or salmon without side dishes, it would be madness!
But when it comes to dishes like these zucchini boats, I always struggle to find a good side dish to serve them with. They are already an all-in-one meal with protein and vegetables together. Adding more cooked vegetables on a side would make it redundant.
So my best solution so far is to serve them with a fresh summery salad. A simple salad with greens, onions, and tomatoes is good enough, it doesn't need to be fancy. But even a Mediterranean salad like this Chopped veggie salad or this Greek Pasta Salad would be a great side.
Storage
Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven at 350°F until warmed through, preserving the texture and flavor best.
Recipe FAQs
Yes, you can prepare the filling and hollow out the zucchinis ahead of time. Assemble and bake just before serving.
Salt the inside of your hollowed-out zucchini and let it sit for 10-15 minutes. Pat dry to remove excess moisture.
Use a teaspoon or a melon baller to scoop out the seeds and create a hollow space for the filling.
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📖 RECIPE
Ingredients
Method
- Preheat the oven at 200°C / 390° F.
- Cut the zucchini in half lengthwise, then scoop out the flesh with a teaspoon or a tablespoon, depending on the zucchini size. Leave the shell at least 6-7 mm (¼") thick, even more, if it's a very large zucchini. Keep about ⅓ of the zucchini flesh aside.
- Sprinkle the zucchini shell with salt and place it cut side down on a paper towel for a few minutes to remove the excess water.
- Meanwhile, prepare the stuffing. In a bowl, mix the canned tuna with the minced onion and ⅓ of zucchini flesh you set aside, chopped finely.
- Add the egg, lemon juice, and breadcrumbs and mix well. Season with salt and pepper.
- With a tablespoon, stuff the zucchini, pressing well to make sure there are no air pockets.
- Place the zucchini on a baking sheet, then sprinkle on top with chopped parsley, more breadcrumbs, and drizzle with olive oil.
- Bake for about 20-25 minutes or until a fork can easily pierce the zucchini.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
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