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 perfect to incorporate more summer vegetables and lean protein into their diet without sacrificing taste. The hollowed-out zucchini serves as a natural vessel, with a rich filling of tuna, herbs, and spices, all topped with a sprinkle of breadcrumbs that brown under the broiler to a golden perfection.
This recipe is easy and straightforward, requiring minimal ingredients and steps but delivering maximum flavor. It's also incredibly versatile, allowing for many substitutions and variations to suit any palate or dietary requirement.
Canned tuna is an underrated protein choice and it delivers real nutritional benefits for busy weeknight cooking. Check out also this Easiest 10-Minute Tuna Pasta and this Easy Italian Tuna Salad Stuffed Tomatoes.
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Ingredients
Tuna zucchini boats are a delicious and healthy way to enjoy both seafood and vegetables. Here's what you need:
- 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. Drain 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.
- Fresh Parsley: Choose fresh, vibrant green parsley leaves without any signs of wilting.
- Lemon: Look for a lemon that is firm and bright yellow, with a glossy skin. It 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: Add chopped kalamata olives, feta cheese, and sundried tomatoes to 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.
- 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 lighter and summery.
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. 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.
More canned tuna recipes for dinner?
If you like this recipe, check out also these similar recipes:
- Tuna and Zucchini Patties
- Pasta with Tuna tomato sauce
- Easiest 10-Minute Tuna Pasta
- Easy Italian Tuna Salad Stuffed Tomatoes
- Tuscan White Bean and Tuna Salad
If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 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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