The Pioneer Woman Tasty Kitchen
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Mexican Tuna Stuffed Zucchini Boats

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Level: Easy

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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.

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