These quick and easy, low carb Mexican tuna zucchini boats are a healthy, paleo and whole30 friendly weeknight meal that are packed with protein!
Course Dinner, Main Course
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2People *
Calories 417kcal
Author FoodFaithFitness
Ingredients
2tspAvocado oil(extra virgin olive oil works too)
1/2Large red Bell pepper,diced
2CansSafe Catch Chili Lime Wild Tuna
1/2CupSalsa,of choice
2Large zucchinis
Salt and pepper
Pinch of cumin
For the avocado salsa:
1SmallAvocado,cubed
1/4CupCilantro,roughly chopped
3TbspRed onion,minced
2tspFresh lime juice
Instructions
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.
Notes
*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.