The Pioneer Woman Tasty Kitchen
Profile Photo

Mexican Tuna Stuffed Zucchini Boats

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

2
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

These quick and easy, lower carb Mexican tuna stuffed zucchini boats are a healthy, paleo and whole30 friendly weeknight meal that are packed with protein!

Ingredients

  • 2 teaspoons Avocado Oil (extra Virgin Olive Oil Works Too)
  • ½  Large Red Bell Pepper, Diced
  • 2 cans (5 Oz. Size) Safe Catch Chili Lime Wild Tuna
  • ½ cups Salsa Of Choice
  • 2  Large Zucchini
  • Salt And Pepper
  • Pinch Of Cumin
  • FOR THE AVOCADO SALSA
  • 1  Small Avocado, Cubed
  • ¼ cups Cilantro, Roughly Chopped
  • 3 Tablespoons Red Onion, Minced
  • 2 teaspoons Fresh Lime Juice

Preparation

Preheat oven to 400ºF and rub a baking sheet with some avocado oil.

Heat avocado oil up in a medium frying pan over medium/high heat. Cook diced pepper until tender. Remove from heat and add tuna (don’t drain it!) and salsa to the pan. Sstir until well combined.

Trim the ends of the zucchini and then slice in half lengthwise. 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 zucchini is just fork tender, about 15–20 minutes.

While 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.

Note: These are very filling! You could probably get 2 boats to serve 3 people if you weren’t super hungry.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Easy Gluten-free Vegan ‘Cheddar’ Broccoli Soup
Profile Photo by Itzel Wiewel in Soups
I love comfort food but I’m also a health nut, and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Sweet Potato Pecan Pie
Profile Photo by Hungry Haley in Desserts, Holidays
A no-bake version of everyone's favorite—sweet potato and pecan pie—made vegan,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Intermediate


Easy Vegan Crustless Veggie Quiche
Profile Photo by Itzel Wiewel in Breakfast, Special Dietary Needs
Vegan cooking is all about flavoring and using the right herbs...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Dairy-Free Mashed Potatoes (Paleo, Whole30)
Profile Photo by Alexa Federico in Sides
Your favorite mashed potatoes got a dairy-free makeover! Perfect for family...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Easy


Berry Good Kale Green Smoothie
Profile Photo by Sal @ Berry Sweet Life in Drinks
Ideal breakfast smoothie with kale, spinach, blueberries, strawberries, banana and Greek...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy