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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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!
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.
- Free of PTFE, PFOA, PFAS, lead, cadmium, and other toxic materials that can leach into your food.
- Can withstand oven temperatures up to 550ºF.
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.
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.
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.
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.
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.
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
- This recipe is perfect for a light lunch lunch – or a girl dinner! Enjoy it open-faced, and add some greens on the side with this simple lettuce salad or this crunchy vinaigrette coleslaw.
- Sprinkle with fresh herbs such as dill or parsley for a burst of freshness.
- Serve with some condiments like this spicy dipping sauce or this homemade tartar sauce.
FAQS
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.
More Healthy Low Carb Recipes
- Cheesy Chicken Broccoli Bake
- Mashed Cauliflower with Roasted Garlic and Olive Oil
- Oven Baked Walleye
- Parmesan Zucchini Chips
- Spaghetti Squash Hash Browns
- Chicken Cauliflower Casserole
**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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Zucchini Tuna Melts
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.
