PIN Mexican tuna zucchini boats
So, here’s the deal:
This week (and last) we’re gonna be going AROUND the world and back in flavor town.
Last Wednesday we went to Greece with the Greek potato bites with hummus, this Mexican stuffed zucchini with avocado salsa is (obvi) putting us in Mexico today, Wednesday we’re gonna be in Morocco when we eat some easy Moroccan chicken. And today?
BACK TO MEXICO.
Always default to Mexican. I mean, spicy-tangy bursts of HEAT paired with creamy guacamole?
Always gon’ steal my ❤.
Is it easy to make Tuna Zucchini Boats?
I’ve said it once, I’ll say it again. Easy-to-make meals that taste amazing are my JAM. That’s why so many of my recipes are simple and work great for a tasty weeknight meal. These Keto Zucchini Tuna Boats are going to be a regular in your weeknight meal rotation after you find out how easy it is to make and get one taste of these Mexican flavors! It’s an easy meal to make, and uses one of my most FAVORITE veggies of all time: zucchini. Whether I’m making Healthy Baked Cheesy Zucchini Casserole with Broccoli or Indian Salmon Curry Zucchini Noodles with Coconut Milk, they’re a go-to and great replacement for pasta and rice!
Are Tuna Zucchini Boats low carb?
If you’re on the Keto train, you are probably ALWAYS on the hunt for delicious, hearty, wholesome recipes that will fill you up and keep you full. These zucchini boats are a great Keto meal because they’re protein packed and are also low carb!
Mexican Zucchini Boats Ingredients
This recipe uses a killer combination of wholesome, healthy, nourishing ingredients that you’ll feel good about. Put them all together in these amazing zucchini boats and you have a healthy, delicious meal! Talk about YUM! Here’s what you need:
- Avocado Oil
- Red Bell Pepper, diced
- Safe Catch Chili Lime Wild Tuna
- Salsa of choice
- Large Zucchinis
- Salt and Pepper
- Avocado, diced
- Cilantro, roughly chopped
- Red onion, minced
- Fresh lime juice
How to make Tuna Stuffed Zucchini Boats
Set your oven to 400 degrees Fahrenheit and allow it to preheat fully. Rub a baking sheet with avocado oil.
Heat the avocado oil on medium high heat in a pan and add the diced pepper. Cook it until it’s tender, then remove from heat. Add the undrained tuna and salsa and stir until well combined.
Trim off the ends of the zucchini and cut them in half lengthwise. Scrape out the insides until you have ½ inch shells. Sprinkle with salt, pepper and cumin.
Divide the tuna mixture between all the zucchini and pile it high so that it all fits.
Pop the pan in the oven and bake just until the zucchini is fork-tender, about 15-20 minutes. While they cook, mix together the salsa ingredients in a small bowl.
Once the zucchinis are cooked and the salsa is made, top each with some salsa, serve, and DEVOUR!
How to Prep Ahead
Sometimes after a long day, you just want to EAT and meal prep is the last thing you want to do. If you want to make this as a weeknight meal and want to cut down on prep time before cooking after work, you can totally prep the morning or night before! Simply cut and scrape out your zucchini and store them wrapped in plastic wrap in the fridge. Prepare the filling and store it in an airtight container in the fridge. When you’re ready to eat, simply fill the boats, bake them, and enjoy!
Other Healthy Mexican Recipes:
Mexican tuna zucchini boats
These quick and easy, low carb Mexican tuna zucchini boats are a healthy, paleo and whole30 friendly weeknight meal that are packed with protein!
- 2 tsp Avocado oil (extra virgin olive oil works too)
- 1/2 Large red Bell pepper, diced
- 2 Cans Safe Catch Chili Lime Wild Tuna
- 1/2 Cup Salsa, of choice
- 2 Large zucchinis
- Salt and pepper
- Pinch of cumin
For the avocado salsa:
- 1 Small Avocado, cubed
- 1/4 Cup Cilantro, roughly chopped
- 3 Tbsp Red onion, minced
- 2 tsp Fresh lime juice
Preheat your oven to 400 degrees and rub a baking sheet with avocado oil.
Heat the avocado oil up in a medium frying pan over medium/high heat. Cook the diced pepper and cook until tender. Remove from heat and add the tuna (don't drain it!) and salsa to the pan and stir until well combined.
Trim the ends of the zucchini and then slice in half length-wise and scrape out the insides, leaving 1/2 inch shells. Sprinkle with a pinch of salt, pepper and cumin.
Divide the tuna filling between all the shells, really packing it in firmly and piling it up high so it all fits in.
Bake until the zucchini is just fork tender, about 15-20 minutes.
While the zucchini bakes, combine all the salsa ingredients in a bowl and season to taste with salt and pepper.
Serve the salsa over the boats and DEVOUR.
*These are very filling! You could probably get 2 boats to serve 3 people if you weren't super hungry. Note this would change nutritional information.
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 10 POINTS+: 11 OLD POINTS: 9
(For 1 boat, or 2 stuffed zucchini halves)
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