Cheesy Tuna Zucchini Boats
Baked zucchini halves stuffed with tuna and a rich tomato sauce make for an excellent low-carb entrée.
Ingredients
- 2 medium zucchini, halved and cored
- 2 (5 oz) cans Chicken of the Sea® Tuna in Water, drained
- 1/2 cup tomato sauce
- 2 Tablespoons fresh chopped parsley, plus extra for topping
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt, to taste
- black pepper, to taste
- 1/4 cup bread crumbs
- 1/2 cup grated Parmesan cheese, plus extra for serving
Instructions
- Preheat oven to 400°F. Line a baking sheet pan with foil or parchment paper.
- Halve and core the zucchini. Lay the zucchini on the prepared baking sheet pan. Brush the zucchini (cut half and sides) with oil. If needed, cut a flat edge on the base of the zucchinis so they sit flat.
- Mix together the tomato sauce, parsley, garlic powder, onion powder, salt and pepper.
- Gently mix in the tuna.
- Stuff the center of the zucchinis with the tuna mixture. Top with bread crumbs and Parmesan.
- Bake for 25-30 minutes or until zucchini is tender and topping is golden.
- Top with additional parsley and Parmesan if desired.
