Zucchini Tuna Melts

These zucchini tuna melts are packed with protein, offering a tasty and nutritious keto meal option that is ready in under 30 minutes. It is an easy and delicious low-carb recipe everyone loves.

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A tray of zucchini tuna melts.

We love quick and easy healthy dinner recipes, like these keto zucchini boats, which use veggies instead of bread or pasta. Other dinner faves include this keto BBQ chicken casserole or these Zucchini Pizzas. Check out all of our Dinner Recipes for some inspiration.

Why You Will Love This Recipe

  • This is a twist on the old-school classic sandwich, offering a taste of nostalgia in a low carb tuna melt.
  • A great way to use your bounty of summer squash!
  • This recipe is naturally low-carb, keto, and gluten-free, Bonus!
A tray of zucchini tuna melts.

Ingredients 

Find the complete ingredient list, with measurements, in the recipe card below.

  • Zucchini – Try to choose smallish zucchini that are around the same size so the portions are equal.
  • Olive Oil – We use this to rub on the zucchini so it browns up when it roasts
  • Canned Tuna – Look for pole and line-caught tuna for a more sustainable choice.
  • Celery and Red Onion – For some crunch and punchy flavor. 
  • Lemon Juice – You need about one tablespoon of fresh juice.
  • Dill – You can use fresh or dried
  • Salt and Black Pepper – These simple seasonings bring out the best flavor in your ingredients.
  • Cheese – Use what you love! We’ve tested with parmesan and feta, and both are delicious.

Expert Tip!

If you don’t have other uses for celery, look for the single celery stalk option at the grocery store to save money and reduce waste.

Equipment

  • Cutting Board and Sharp Knife – For prepping the zucchini.
  • Medium Mixing Bowl – Use this to mix the tuna filling.
  • Large Baking Sheet – To roast the tuna melts on.
  • Parchment Paper – A must for easy clean up. We recommend unbleached parchment paper.
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Instructions

Scroll to the recipe card at the bottom for the FULL recipe details.

Step 1

Start by lining a baking dish with parchment paper and setting it aside. Then, start on the stuffed zucchini.

First, using a sharp knife, slice the stalk off the top of the zucchini and then slice it in half.

Step 2

Then, using a spoon, scoop out the zucchini flesh and discard it.

Zucchini being scraped with a spoon.

Step 3

Next, place the sliced and hollowed zucchini onto the lined baking sheet and bake until it is tender.

Step 4

Meanwhile, prepare the tuna salad stuffing. Add the tuna, minced celery and onion, fresh lemon juice, and dill to a mixing bowl and stir it to combine.

Tuna mixture in a bowl.

Step 4

Then, once the zucchini is roasted, remove it from the oven and set the oven to broil. Add the tuna stuffing to the boats and top with the cheese.

Zucchini boats on a baking sheet.

Step 5

Next, broil until the cheese is melted, browned, and bubbling.

Keep an eye on it because this can happen quickly, depending on how hot your oven is.

Zucchini boats fresh from the oven.

Step 6

Serve warm.

Expert Tip!

Use different cheeses to change up the flavor. Pictured are feta and parmesan cheese, but gruyere, provolone, mozzarella, and cheddar cheese are all delicious.

A plate of zucchini tuna melts.

Substitutions

  • Use shallot instead of red onion for a milder onion flavor.
  • Substitute leftover rotisserie chicken instead of tuna.
  • Swap out other vegetables, such as chopped bell pepper and green onions, instead of celery.

Recipe Variations

  • Try a BBQ version with pulled pork and a mixture of BBQ sauce, topped with a bit of Mozza.
  • Make a Tex-Mex spin with shredded chicken, enchilada sauce, jalapeno, cumin, corn, and black beans, topped with shredded lettuce.
  • If you want a richer-tasting tuna melt experience with these keto-stuffed zucchini, add a tablespoon or two of mayonnaise to your tuna mixture before broiling.
  • For a pizza boat, use cooked ground beef, ground turkey, or Italian sausage with tomato sauce or marinara sauce, Italian seasoning, and mozzarella cheese sprinkled with fresh basil.
  • Sprinkle on some red pepper flakes for a bit of heat.

Serving Suggestions

FAQS

Can you use different proteins besides tuna?

Yes! There are a number of variations that can be made with these zucchini boats. Just be sure the protein is cooked before following this recipe.

Storage Tips

To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For the best texture, reheat in an oven or toaster oven.

A tray of zucchini tuna melts.

More Healthy Low Carb Recipes

**This recipe was originally posted on July 2, 2014, updated on August 7, 2019, and updated again on July 21, 2024, with recipe notes, writing, and new photos.**

If you’ve tried these stuffed zucchini boats, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!

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A tray of zucchini tuna melts.

Zucchini Tuna Melts

Sharon Rhodes
These zucchini tuna melts are packed with protein, offering a tasty and nutritious keto meal option that is ready in under 30 minutes. It is an easy and delicious low-carb recipe everyone loves.
4.80 from 55 votes
Prep Time 10 minutes
Cook Time 30 minutes
0 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 353 kcal

Ingredients
  

  • 2 small zucchini
  • 2 tbsp olive oil divided
  • 1 can of tuna drained
  • 1 celery stalk minced
  • ¼ medium red onion minced
  • 2 tbsp fresh lemon juice *about half a lemon
  • ¼ tsp dried dill *or 2 tsp fresh dill
  • ½ cup shredded or crumbled cheese

Instructions
 

  • Preheat your oven to 400 and line a baking sheet with parchment paper.
  • Slice the zucchini in half, and using a teaspoon, scoop out the center, about an inch deep. Place the four zucchini halves on the lined baking sheet and brush them with 1 tablespoon of olive oil.
  • Put the sheet in the oven and roast for 15-20 minutes. This will depend on the size of your zucchini. You want them to be tender, but not mushy. Use a fork to see how easily you can pierce the side and do a little touch test. Look for them to begin browning slightly on the sides.
  • Meanwhile, mix together the tuna, celery, onion, and dill with the other tablespoon of olive oil and the lemon juice.
  • Once the zucchini is done, take it out of the oven and turn on the broiler. Fill your canoes with the tuna mixture and top with the cheese.
  • Broil for 2-3 minutes or until the cheese has browned and is crispy on top.
  • Serve immediately.

Video

Notes

To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For the best texture, reheat in an oven or toaster oven.

Nutrition

Calories: 353kcalCarbohydrates: 8gProtein: 26gFat: 24gSaturated Fat: 8gCholesterol: 60mgSodium: 402mgPotassium: 711mgFiber: 2gSugar: 6gVitamin A: 725IUVitamin C: 41.9mgCalcium: 250mgIron: 2.3mg
Keyword keto zucchini boats, zucchini boats, zucchini tuna melts
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56 Comments

  1. I really love stuffed zucchini boats! They look so delicious. :-)I usually cook them with mince and cheese.

  2. 5 stars
    Perfect way to use Zucchini .. can’t wait to make this for my family. Absolutely delish.

  3. 5 stars
    This is perfect for using up all the zucchini I end up with in the garden. Much healthier and tasty too.

  4. 5 stars
    Delicious, we normally made baked potatoes with tuna on a Monday night, but this was a delicious and healthier option that tasted just as good, if not better! Thanks for the recipe!

  5. Chop the scooped out zucchini and add it to the tuna mixture so as not to waste any food. The cheese combo I like is mozzarella and Parmesan. These are healthy and great tasting!

  6. This is seriously fantastic. I ended up cutting my zucchini into sticks and just put the tuna salad on top of it. The best meal I’ve had in a while. Keeping this on in the rotation.

  7. This was so yummy! I didn’t have dill, so I threw in salt pepper and turmeric. I used pepper jack cheese to top it off and it tasted great! Thank you for this recipe!

  8. I only had half a zucchini so chopped it up and mixed with the other ingredients and put mixture into 2 halved capsicums (peppers) – I haven’t cooked them yet I am looking forward to having for dinner tonight. The mixture is YUM, thanks Sharon.

    1. Great idea! I love the ingenuity. 🙂 You know its going to be good when the mixed ingredients are enough just to start eating! 😉 Thanks Pauline. 🙂

  9. Sharon,

    This was a fantastic recipe! I’m posted in Africa and as I am halfway through my tour I began to look at what I have left in my consumable shipment and was a little surprised to realize I still had over 100 cans of tuna left. I found your recipe during my search to find different ways to eat canned tuna (a man can only eat so many tuna salad sandwiches!). This recipe was an absolute winner. I had to substitute celery leaf instead of a stalk of celery, but it tasted fantastic! Thank you for the recipe!

    1. Wow, Paul! Such a great comment. I’m always so amazed that my little website reaches to such faraway places such as Africa. I’m so glad you enjoyed the recipe and have found a new way to enjoy your bounty of tuna. 😉 Stay safe!

  10. I tried making these and they turned out amazing! Note I did use mayo, but will try to leave it out next time and also tried colby & monterey jack cheese since I was a little skeptical of the feta/parmesan cheese combo; the colby monterey jack turned out ok but the feta/parmesan were amazing stick with the feta and parmesan cheese combo you won’t be sorry!

  11. I’m making this right now! Unfortunately, I didn’t have any canned tuna, so I used canned chicken breast instead. I didn’t know what to do with the scooped out zucchini, so I just threw it into the mixture. Added garlic powder, salt, pepper, spinach, and topped with tomatoes (I needed to use up some veggies, can’t ya tell?) Had some taste tests and it’s pretty yummy! Thanks so much for sharing!

    1. I love the additions, Stephany! Nothing better than a delicious way to use up your extra veggies. 🙂 Have a fabulous weekend!

  12. I am obsessed with every recipe on here! Even ones with foods I don’t care for! About the tuna, what size can do you use? I have a 2oz can but, that doesn’t seem like much?

    1. I’m so glad! I’m obsessed, too. 😉 For this recipe I use 170 gram tin which I think is about 6 ounces. Thanks so much for the nice comments, by the way. 🙂

      1. I’m not kidding when I say I literally go on this website everyday for way too long! Thank you for responding so quickly! I’m making this for my Dad this week and I can’t wait!

        1. I could say the same thing about being on this website everyday too! I’m always here. 🙂 I hope your Dad loves it! Report back. 🙂

  13. Sharon, I love this recipe. I am a huge fan of tuna. So I am sure I will love to try it. Thanks a lot for sharing 😉

  14. What a great idea! I actually can’t wait to try a vegetarian version of this 🙂

    1. Throw cheese on anything and I’m happy! 😉 I’ll be looking forward to your veggie version. Thanks, Lilli!

  15. This looks amazing! I love zucchini and I have 4 plants in my garden right now that I’m dying to grow! Zucchini season is almost here and I definitely want to try this recipe.
    p.s I also love tuna.
    and cheese. lolz! 🙂

    1. We are kindred spirits when it comes to cheese. 🙂 I love that you have your own veggies growing!

  16. Hi Sharon! It’s funny this recipe reminds you of home because this spring I have made a version of it once a week! Now I’m excited to try it with tuna! I can have my tuna salad fix without the carbs! So lovely! We are looking forward to seeing you!!! We can canoe the gorge again if you’re up for adventure! LOL! xoxoxo

    1. Ha! I don’t know about the canoe … although, it might be fun to do it in our Downton Abbey get-ups! Maybe add a parasol? 😉 Excited!!

4.80 from 55 votes (55 ratings without comment)

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