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Tuna stuffed zucchini boats served on a blue plate with pea shoots as decoration.

Tuna zucchini boats

Baked zucchini boats stuffed with tuna and feta cheese. Healthy, nutritious and full of flavour.

Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 people
Author Eva


  • 2 zucchini
  • 100 g canned tuna (drained)
  • 40 g breadcrumbs (divided)
  • 2 small shallots
  • 1 egg
  • 50 g feta
  • 1 tbsp olive oil
  • salt & pepper to taste


  1. Halve the zucchini lengthways and carve out the pulp with a spoon or scoop. Sprinkle carved zucchini halves with salt and set aside.

  2. Warm the oil in a frying pan, mince the shallots and add to the pan. Meanwhile, mince the zucchini pulp and add to softened onion. Sauté for 4-5 minutes, then remove from the heat.

  3. Drain the tuna and crush it with a fork. Crumble the feta and add it to the tuna. Combine onion and zucchini pulp mixture and give a stir. Crack in the egg and stir to combine. Lastly, stir in 30 g of breadcrumbs, saving 10 g aside. Taste test and add salt if needed.

  4. Divide mixture between the 4 zucchini halves, then sprinkle the top with remaining breadcrumbs and black pepper. Bake at 200°C (392°F) for 20 minutes. Serve warm.

Recipe Notes

You can either use tuna in oil or in brine. I tend to prefer tuna in oil, as I find it more flavourful. Regardless, properly drain the tuna before adding it to the stuffing mixture.