Zucchini boats with tuna and pesto: just naming them makes my mouth water. I prepared them yesterday, on an April afternoon when I wanted something tasty yet light.
The zucchinis, firm and just blanched, turned into small treasures filled with a fragrant and tasty stuffing. The tuna adds saltiness, while the pesto provides an irresistible aromatic touch.
This is a nutritious, balanced, and very easy-to-make dish. The best part? It’s delicious even cold. Perfect for outdoor lunches, a summer dinner, or as an appetizer in a buffet.
The oven baking completes it all with a light gratin, making the boats even tastier without weighing them down. And if you want to customize them, you can play with variations: add a bit of ricotta for a creamy touch, replace tuna with ham or ground meat, or enrich them with sun-dried tomatoes and olives.
In short, zucchini with tuna and pesto is one of those versatile recipes that never tire.
Try these other delicious zucchini recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Energy 143.63 (Kcal)
- Carbohydrates 6.08 (g) of which sugars 2.57 (g)
- Proteins 8.49 (g)
- Fat 10.49 (g) of which saturated 1.69 (g)of which unsaturated 3.18 (g)
- Fibers 1.79 (g)
- Sodium 560.18 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Zucchini Boats with Tuna and Pesto
- 6 zucchinis
- 5.3 oz canned tuna in water
- 1 cup cherry tomatoes
- 4 tbsps pesto
- 1 tbsp dried parsley
- 1 clove garlic
- 3 pinches salt
- 3 tbsps extra virgin olive oil
Preparation of Zucchini Boats with Tuna and Pesto
Wash, dry, and trim the zucchinis. Cut them in half lengthwise (1), and with the help of a teaspoon, scoop out the pulp (2).
Place the zucchini boats in a baking dish lined with a sheet of parchment paper and drizzle with a bit of oil and a pinch of salt.
Then, put them in a preheated oven at 356°F for 15 minutes (3).
In the meantime, sauté the diced zucchini pulp with 2 tbsps of oil and salt. Add the diced tomatoes, deseeded (4). Continue cooking for another 5/6 minutes.
Add the tuna previously broken up with a fork, adjust the salt, and cook over moderate heat for 2 minutes. Finally, add the chopped parsley and a tablespoon of pesto, mixing well.
Mix the mixture in a blender until you get a dense and smooth cream. If it seems too soft, you can add a bit of breadcrumbs. Add 3 tbsps of pesto to the tuna cream and mix the ingredients well (5).
Fill the zucchini boats with the tuna cream and the remaining pesto (6). Bake them in a moderate oven for another 20 minutes (7). Serve either warm or cold, as you prefer (8).
Storage of tuna and pesto stuffed zucchinis
The zucchini boats with tuna and pesto can be stored in the refrigerator, covered with plastic wrap or in an airtight container, for 2-3 days. I recommend leaving them at room temperature for a few minutes before serving, especially if you prefer to enjoy them cold. If you want to eat them hot, just a few minutes in a static oven at 320°F or a quick pass in the microwave will do.
Related Recipes
Stuffed Eggplants with Raisins and Pistachios
FAQ
Can I use homemade pesto?
Absolutely! Homemade fresh pesto gives incredible fragrance and creaminess (Follow my recipe for blender basil pesto). But if you’re short on time, a good store-bought pesto will be fine.
Can the boats be prepared in advance?
Yes, you can prepare them a few hours in advance and keep them in the fridge until ready to bake. Or cook them directly and serve them cold: they’ll be delicious anyway.
What can I substitute for tuna?
You can use salmon, mackerel, ground meat, cooked ham, or speck. Even a vegetarian version with cream cheese and sun-dried tomatoes works great.
Can I add cheese?
Of course! A sprinkle of grated Parmesan on top before baking adds flavor and an irresistible crust.
