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Low in carbs: If you’re looking for a healthy, low-carb meal option, these zucchini boats are perfect for you. They’re made with fresh zucchini, which is low in carbs and high in nutrients.

Packed with protein: This recipe is loaded with protein, thanks to the tuna and Greek yogurt. Protein is essential for building and repairing muscles, and it helps keep you feeling full and satisfied.

Flavorful and satisfying: The combination of tuna, celery, red onion, yogurt, dill, mustard, lemon juice, and jalapeño creates a delicious and satisfying flavor that will leave you feeling full and satisfied.

Customizable: These zucchini boats are incredibly versatile and can be customized to suit your taste preferences. You can add toppings like chopped tomatoes, corn, and green onions, or adjust the seasonings to make them spicier or milder.


1 Large Zucchini, halved lengthwise (approximately 350g or 0.75lb)

Kosher salt and pepper, to taste

1 5oz Can Tuna, drained (approximately 140g)

1 Stalk Celery, finely chopped (approximately 40g)

½ small Red Onion, diced (approximately 50g)

¼ Cup Plain Greek Yogurt (approximately 60g)

2 Tbsp. Chopped Dill (approximately 4g)

1 Tsp Dijon Mustard (approximately 5g)

1 Tbsp. Fresh Lemon Juice (approximately 15ml)

1 Jalapeno, thinly sliced or chopped (approximately 10g)

¼ Cup Shredded Cheddar Cheese (approximately 28g)


  1. Preheat your oven to 350°F and line a baking tray with parchment paper.
  2. Cut the large zucchini in half lengthwise, then scoop out the insides and save for another use.
  3. Place the zucchini boats on the prepared baking tray, then spray with cooking oil and season with salt and pepper to taste.
  4. Bake the zucchini boats in the middle rack of the oven for 12-15 minutes, or until they are just tender.
  5. While the zucchini is baking, prepare the tuna mixture by combining drained tuna, finely chopped celery, diced red onion, plain Greek yogurt, chopped dill, Dijon mustard, fresh lemon juice, and thinly sliced or chopped jalapeño in a mixing bowl. Mix well until everything is combined.
  6. Taste the mixture and season with salt and pepper as needed.
  7. Stuff the zucchini boats with the tuna mixture and sprinkle with shredded cheddar cheese.
  8. Return the zucchini boats to the oven and continue to bake for another 10 minutes, or until the cheese is melted and bubbly.
  9. Remove from the oven and let cool for a few minutes before serving. Enjoy!


You can customize this recipe to suit your taste preferences. For example, you can add more or less jalapeño to adjust the spiciness level or add other vegetables like chopped bell pepper or spinach for extra nutrients.

If you don’t have Greek yogurt, you can substitute with sour cream or mayonnaise.

Feel free to use other types of cheese instead of cheddar. Monterey Jack, mozzarella, or Parmesan would all work well.

You can save the scooped-out zucchini flesh for other recipes like soups, stews, or stir-fries.

To make this recipe even faster, you can use canned or pouch tuna instead of fresh. Just make sure to drain it well before using.


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