LOW CARB TUNA MELT ZUCCHINI BOATS

Tuna Melt Zucchini Boats are the healthier and lighter variant of the traditional tuna melt recipe. They are a delectable low-carb meal that is ideal for a brunch or light lunch.

This recipe for a tuna melt is by far the tastiest one ever, and it is absolutely guilt-free. The healthy alternative to the traditional tuna melt, they are incredibly simple to create. You can make a really tasty low carb tuna melt by substituting zucchini for the bread. Alternatively, for people following the ketogenic diet, this recipe will also be regarded as acceptable.

WHAT IS A TUNA MELT ZUCCHINI BOATS?

The melted cheese in a tuna melt sandwich is essentially what the name “melt” refers to. A tuna sandwich is a sandwich made of bread, cheese, and a filling, usually tuna. Simply put, melted cheese on a tuna sandwich is a tuna melt. Sometimes, this is heated before being served, causing the cheese to melt.

Tuna Melt Zucchini Boats Ingredients

• Tuna: Cans of tuna are an option in oil or water. However, white albacore in water is my preference.
• Zucchini: A half-sized zucchini will be cut in half. You can make use of either yellow or green zucchini.
• Celery: You can skip the celery if you don’t like it, but it brings out the tuna melt’s distinctive flavor.
• Onion: If you don’t have red onions on hand, you can use cooking or sweet onions.
• Greek Cheese: The mayonnaise is replaced with this. Avocado or hummus could be additional options.
• Cheese: You can use any type of cheese, but I prefer mozzarella or cheddar.
• Condiments and herbs: Mustard, dill, salt and pepper, garlic, and parsley are a few other condiments and herbs that can be used.
• Toppings: Corn, jalapeno, green onions, and chopped tomatoes

Instructions

1. Line a baking sheet with parchment paper and heat the oven to 350 degrees Fahrenheit.
2. Scoop out the insides of the zucchini by cutting it in half along its length and saving them for another use.
3. Spray cooking oil over the zucchini before placing it in the prepared baking tray. Place on the middle rack of the oven and bake for 12 to 15 minutes, or until just tender, seasoning with salt and pepper to taste.
4. Add the tuna, celery, red onion, yogurt, mustard, dill, lemon juice, and jalapeo to a mixing bowl. Taste and adjust the salt and pepper as necessary after mixing everything together.
5. Sprinkle cheddar on top of the zucchini after stuffing it with the tuna mixture.
6. Bake for another 10 minutes, or until the cheese is melted, in the preheated oven. Enjoy!

Notes:

Please be aware that a nutrition facts calculator was used to determine the nutritional information. It’s a ballpark figure that varies considerably depending on the products used.