Keto Tuna Melt Zucchini Boats with Dill Pickles

Why You’ll Love This Recipe

• All the cozy tuna melt flavors in a low-carb, veggie-forward package.
• Golden, bubbly cheddar crowns creamy, crunchy tuna salad for perfect texture contrast.
• Fast weeknight-friendly: simple prep, one pan, under 40 minutes.
• Flexible and customizable—spicy, extra cheesy, or protein-boosted with ease.

Grocery List

• Produce: 4 medium zucchini, 1 lemon, celery, red onion, fresh parsley
• Dairy: Sharp cheddar (block or pre-shredded)
• Pantry: Canned tuna (in water), mayonnaise, Dijon mustard, dill pickles, pickle brine (from the jar), garlic powder, paprika, kosher salt, black pepper, olive oil

Full Ingredients

For the Zucchini Boats

• 4 medium zucchini (about 6–7 inches each)
• 1 tbsp extra-virgin olive oil
• Kosher salt and black pepper, to taste

For the Creamy Tuna Salad Filling

• 2 (5-oz/142 g) cans tuna in water, well drained
• 1/3 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/3 cup finely diced celery
• 2 tbsp finely minced red onion
• 2 tbsp finely chopped dill pickles
• 1 tsp dill pickle brine (optional, for extra tang)
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley

For Topping & Finish

• 1 1/2 cups shredded sharp cheddar cheese (about 6 oz)
• 8–12 thin dill pickle slices
• Pinch paprika and extra chopped parsley (optional)
• Lemon wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Heat oven and prep the pan

Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with parchment or foil for easy cleanup. Set the oven rack in the middle position so the boats bake evenly and won’t scorch under the broiler later.

Step 2: Hollow the zucchini and season

Halve the zucchini lengthwise. Use a spoon or melon baller to scoop out the seeds and some flesh, leaving about 1/4-inch walls to form “boats.” Lightly brush the cut sides with olive oil and season with a pinch of kosher salt and black pepper. Pat any excess moisture if the zucchini looks wet.

Step 3: Par-bake for tender, not soggy boats

Arrange the zucchini halves cut-side down on the prepared pan. Bake for 10 minutes to soften the flesh and drive off excess moisture. Remove the pan, flip the zucchini cut-side up, and blot any pooled liquid with a paper towel.

Step 4: Mix the creamy tuna salad

While the zucchini bakes, in a bowl combine the drained tuna, mayonnaise, lemon juice, Dijon mustard, celery, red onion, chopped dill pickles, pickle brine (if using), garlic powder, salt, pepper, and parsley. Stir until creamy and evenly mixed. Taste and adjust seasoning if needed—the filling should be savory with a bright, tangy finish.

Step 5: Fill the boats and add cheddar

Spoon the tuna salad into each zucchini boat, mounding the filling evenly across all 8 halves. Top generously with shredded sharp cheddar, pressing lightly so it adheres.

Step 6: Bake, broil, and finish with pickles

Return the pan to the oven and bake for 8 minutes to melt the cheese and heat the centers. Switch to broil and cook 1–2 minutes, watching closely, until the cheddar is bubbly with golden spots. Remove from the oven, rest 2–3 minutes, then garnish with thin dill pickle slices, a sprinkle of paprika, and extra parsley. Serve warm, with lemon wedges if you like.

Pro Tips

• Choose zucchini that are similar in size so they cook evenly and sit flat on the pan.
• Par-baking cut-side down helps prevent watery boats and keeps the filling from slipping out.
• Drain tuna thoroughly; press gently with a fork in the can to remove excess liquid for a richer, less soggy filling.
• Shred cheddar from a block for the best melt and browning; pre-shredded works but may brown less deeply.
• Add pickle slices after broiling so they stay crisp and vibrant.

Variations

• Spicy Jalapeño Melt: Add 1–2 tbsp minced jalapeño to the filling and swap half the cheddar for pepper jack.
• Bacon Ranch: Replace 1 tbsp mayo with 1 tbsp ranch dressing and fold in 1/4 cup cooked, crumbled bacon before topping with cheese.
• Protein Boost: Use 3 cans of tuna and increase mayo to 1/2 cup; fill generously for heartier boats.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a sheet pan at 350°F (175°C) for 10–12 minutes until hot and the cheese remelts; add pickle slices after reheating. For meal prep, mix the tuna salad up to 2 days ahead and pre-bake the zucchini for 10 minutes; store both separately, then fill, top, and finish when ready to eat.

Nutrition (per serving)

Approx. 400 calories; 32 g fat; 6 g net carbs; 23 g protein. Values are estimates and will vary with brands and exact zucchini size.