Roasted zucchini boats are filled with a healthy Mediterranean Tuna Salad, made with roasted red peppers, spinach, sun dried tomatoes and no mayo. This recipe is gluten free, dairy free and perfect for clean eating!
Thank you to StarKist Selects E.V.O.O. for sponsoring today’s post!
Getting into a routine of healthy eating can be tough, but with simple protein packed recipes with fresh ingredients, it gets a lot easier!
Zucchini Boats are one of my go-to healthy dinner options, made in under 30 minutes! You can fill the zucchini with buffalo chicken, Greek spiced ground turkey or delicious StarKist Selects E.V.O.O.™ Yellowfin Tuna with Sun Dried Tomatoes.
StarKist Selects E.V.O.O. Tuna is packed in extra virgin olive oil giving it a rich flavor and tender texture. It’s perfect for adding to a Mediterranean Tuna Salad because the olive oil works as a binding ingredient without adding any mayo or dairy to the tuna salad.
You might have had tuna salad as a sandwich or lettuce wrap, but did you ever think about stuffing it in roasted zucchini boats? I didn’t think so!
Welcome to a new, fun recipe that I know you’re going to love!
How To Make Mediterranean Tuna Salad Stuffed Zucchini
Slice the zucchini in half lengthwise, then use a knife or spoon to hollow out the middle of each zucchini. Brush with olive oil and sprinkle with salt and pepper, then roast in the oven for 10 minutes.
While the zucchinis are roasting, make the Mediterranean Tuna Salad by combining roasted red peppers, sun dried tomatoes, spinach, lemon juice, lemon zest, salt, pepper and StarKist Selects E.V.O.O.™ Yellowfin Tuna with Sun-dried Tomato in a large bowl.
Once the zucchini comes out of the oven, fill it with the tuna salad and dig in!
The entire recipe only takes 20 minutes to make, it’s also totally delicious, gluten free and low carb!
Don’t forget to pin this Mediterranean Tuna Salad Stuffed Zucchini recipe for later and when you make it, be sure to share a pic on Instagram and tag me @WhitneyBond or use the hashtag #WBRecipes!
Mediterranean Tuna Salad Stuffed Zucchini
- 4 medium zucchinis
- 1 tbsp olive oil extra virgin
- 1 tsp salt divided
- 1 tsp black pepper divided
- 1 pouch StarKist Selects E.V.O.O.™ Yellowfin Tuna with Sun-dried Tomato
- ½ cup roasted red peppers chopped
- ½ cup sun dried tomatoes julienne
- 1 cup fresh spinach chopped
- ½ tsp lemon zest
- 1 tsp lemon juice
- Preheat oven to 400°F.
- Cut off the ends of each zucchini, then slice in half lengthwise.
Use a spoon or knife to hollow out the zucchini, leaving app ¼ inch at the bottom and on the sides.
Place the hollowed zucchini on a large baking sheet, lined with parchment paper, brush with olive oil, sprinkle ½ tsp salt and ½ tsp black pepper across the zucchini boats.
Place in the oven and bake for 10 minutes.
While the zucchini is baking, combine the StarKist Selects E.V.O.O.™ Yellowfin Tuna with Sun-dried Tomato with the roasted red peppers, sun dried tomatoes, spinach, lemon zest, lemon juice and remaining ½ tsp salt, ½ tsp black pepper in a large bowl.
When the zucchini comes out of the oven, fill each zucchini boat with the tuna salad and serve.
This is a sponsored post written by me on behalf of StarKist Selects E.V.O.O.