Ingredients
Scale
- 4 medium zucchinis (halved lengthwise)
- 2 cans (5 oz each) tuna (drained)
- 1/2 cup Greek yogurt (or mayonnaise)
- 1/4 cup celery (finely chopped)
- 1/4 cup red onion (finely chopped)
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper (to taste)
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- Fresh parsley (chopped, optional)
Instructions
Step 1: Prepare the Zucchini
- Preheat your oven to 400°F (200°C).
- Using a spoon, scoop out the center of each zucchini half to create boats, leaving about 1/4 inch of flesh around the edges. Place the zucchini halves on a baking sheet.
Step 2: Make the Tuna Filling
- In a medium bowl, mix together the drained tuna, Greek yogurt (or mayonnaise), chopped celery, chopped red onion, Dijon mustard, garlic powder, salt, and pepper. Stir until well combined.
Step 3: Fill the Zucchini Boats
- Spoon the tuna mixture into each zucchini half, pressing down slightly to pack it in.
- Sprinkle the shredded cheese evenly over the filled zucchini boats.
Step 4: Bake
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Step 5: Serve
- Remove from the oven and let cool slightly. Garnish with fresh parsley if desired.
- Serve warm as a main dish or a hearty appetizer.
- Prep Time: 10
- Cook Time: 20