These quick and easy Mexican Tuna Zucchini Boats are a healthy weeknight meal that’s packed with protein!
This week (and last), I’ve basically been on an international flavor tour, and honestly, I’m not mad about it. Last Wednesday, I was all about Greek potato bites with hummus. Today, I’m jumping straight into spicy, tangy, creamy territory with these Mexican tuna zucchini boats. Think bold chili-lime tuna, tender zucchini, and an avocado salsa that’s so good you might want to skip the rest of the meal and just eat it with a spoon. I made these earlier in the week when I didn’t feel like cooking a “real” dinner, and they came through with almost no effort.
I’ve always loved recipes that feel fresh and filling without being fussy, and this one totally fits. The whole thing comes together in under 30 minutes, it’s loaded with flavor, and it doesn’t leave you with a sink full of dishes. Zucchini boats are one of my favorite ways to make a low-carb meal feel satisfying. They’re basically edible vessels for all the good stuff, and this version checks every box—protein-packed, punchy, and topped with that aforementioned incredible avocado salsa.
The best part is that you don’t need any fancy ingredients. Just a couple of pantry staples, a couple of fresh ones, and you’re good. This recipe definitely looks like you tried harder making it than you did, which honestly might be my favorite kind of cooking.
Are Mexican Tuna Zucchini Boats Healthy?
Yes, absolutely. Zucchini is very low in calories but high in vitamin C and potassium, and it’s a great low-carb base for a number of creative dishes. Tuna adds a lean protein component, plus omega-3s and B vitamins. Avocado also pulls its weight with fiber, healthy fats, and more potassium. And there’s lime juice, bell pepper, and red onion, all of which add even more vitamin C to the mix.
This dish is naturally dairy-free and gluten-free and is an overall great healthy meal or snack to add to your recipe repertoire.
Making Canned Tuna Taste Fancy
I get it; canned tuna fish is synonymous with bland school lunches and boring white-bread sandwiches. But there are so many elevated canned tuna options on the market today that are nothing like the sad sandwiches of your youth.
I used a chili-lime seasoned tuna that comes packed with bold, complex flavors. There’s depth from the chili, acidity from the lime, and an overall satisfying bite that doesn’t just taste like the inside of a can. Then, pairing it with even more bright, bold flavors—like fresh salsa, fresh lime, and fresh herbs—ties the whole thing together. Suddenly canned tuna becomes dinner-party-worthy!
How Do I Store Leftovers?
Let the zucchini boats cool completely. Then store them in an airtight container in the fridge for up to 3 days.
Serving Suggestions
Even though these zucchini boats are plenty filling on their own, sometimes I like to bulk them up with a more complete meal. For example, I love to serve them with a side of Cilantro-Lime Cauliflower Rice for dinner, keeping the whole thing lower in carbs. They also go great with some fresh Elote, especially on a summer day when the grill is at your disposal. Finally, some Baked Plantain Chips are a delicious salty snack to have on the side if you’re enjoying these zucchini boats for lunch.
Recipe
Ingredients
- 2 teaspoons avocado oil or extra-virgin olive oil
- 1/2 large red bell pepper diced
- 2 cans chili-lime wild tuna
- 1/2 cup salsa
- 2 large zucchini
- Salt and pepper to taste
- pinch cumin
For The Avocado Salsa:
- 1 small avocado cubed
- 1/4 cup cilantro roughly chopped
- 3 tablespoons red onion minced
- 2 teaspoons fresh lime juice
Instructions
- Preheat your oven to 400°F and rub a baking sheet with avocado oil.
- Heat the avocado oil in a medium frying pan over medium-high heat. Cook the diced pepper 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 enjoy.
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