Ingredients:

  • 2 large zucchinis (approx. 1 lb / 450g)
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 cans (5 oz / 142g each) tuna in water, drained
  • 3 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 2 tbsp celery, finely diced
  • 2 tbsp red onion, finely diced
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp garlic powder
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup Parmesan cheese, grated

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Slice zucchinis in half lengthwise. Using a spoon, scoop out the center flesh, leaving a 1/4 inch (6mm) thick wall to create a sturdy boat.
  3. Drizzle the insides of the zucchini boats with olive oil and sprinkle with salt and pepper.
  4. Optional: Place the boats in the oven for 5-8 minutes to ensure the zucchini is tender before adding filling.
  5. In a mixing bowl, flake the drained tuna with a fork.
  6. Fold in the mayonnaise, lemon juice, diced celery, red onion, parsley, and garlic powder; stir until well-combined.
  7. Spoon the tuna mixture generously into each zucchini boat, pressing down gently.
  8. Top each boat with a blend of shredded cheddar and grated Parmesan cheese.
  9. Bake for 15–20 minutes until the cheese is bubbling and golden brown.