Mexican Tuna Zucchini Boats | Eat Religion Health
These quick and easy, lower carbohydrates M.Exican tuna zucchini boats are a healthy, paleo and wholesome midweek meal packed with protein!
PIN M.Exican tuna zucchini boats
So here is the deal:
This week (and last) we will go around the world and back to the city of taste.
Last Wednesday we went to Greece with the Greek potato bites with hummus. This Mexican filled zucchini with avocado salsa brings us to Mexico today (obvi). Wednesday we will be in Morocco when we eat a simple Moroccan chicken. And today?
BACK TO MEXICO.
Mexican by default. I mean, spicy-spicy WARM outbreaks paired with creamy guacamole?
I will always steal my steal.
Is it easy to make tuna zucchini boats?
I said it once, I'll say it again. Easy to prepare meals that taste fantastic are my jams. That's why so many of my recipes are simple and great for a delicious weekday dinner. This Keto zucchini tuna boats will be in your weekly meal rotation regularly after finding out how easy it is to prepare and get a taste of these Mexican flavors! It's a simple meal and uses one of my favorite vegetables ever: zucchini. Whether i do Healthy baked cheesy zucchini casseroles with broccoli or Indian salmon-curry-zucchini noodles with coconut milkThey are a good substitute for pasta and rice!
Are tuna zucchini boats low in carbohydrates?
If you're on the keto train, you're probably ALWAYS on the lookout for delicious, savory, and healthy recipes that fill and keep you full. This Zucchini boats are a great keto meal because they are high in protein and low in carbohydrates!
Ingredients for Mexican zucchini boats
This recipe uses a killer combination of healthy, healthy, and nutritious ingredients that will make you feel good. Put them all together in these amazing zucchini boats and you will have a healthy, delicious meal! Talk about YUM! You need the following:
- Avocado oil
- Red pepper, diced
- Safe Catch Chili Lime Wild Tuna
- Salsa of your choice
- Large zucchini
- salt and pepper
- Avocado, diced
- Coriander, roughly chopped
- Red onion, chopped
- Fresh lime juice
How to make tuna stuffed zucchini boats
Set your oven to 400 degrees Fahrenheit and let it preheat completely. Rub a baking sheet with avocado oil.
Heat the avocado oil in a pan over medium heat and add the diced pepper. Cook it until tender, then remove it from the heat. Add the undrained tuna and salsa and stir until everything is well mixed.
Cut the ends of the zucchini and cut them in half lengthways. Scrape out the inside until you have ½ inch of shells. Sprinkle with salt, pepper and cumin.
Spread the tuna mixture over all zucchini and stack it high so that everything fits.
Put the pan in the oven and bake for about 15-20 minutes until the zucchini is forked. While cooking, mix the salsa ingredients in a small bowl.
As soon as the zucchini is cooked and the salsa is made, add a little salsa over each, serve and DISCOVER!
How to prepare
Sometimes you just want to EAT after a long day and preparing meals is the last thing you want to do. If you want to prepare this as a weekday meal and want to shorten the preparation time before cooking after work, you can completely prepare the morning or night before! Simply cut out your zucchini, scrape it out and keep it in plastic wrap in the fridge. Prepare the filling and store it in an airtight container in the refrigerator. When you're ready to eat, just fill up the boats, bake them, and enjoy!
Other healthy Mexican recipes:
Three beans of Mexican corn black bean salad
Mexican zucchini lasagna
Mexican shakshuka recipe
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Mexican tuna zucchini boats
These quick and easy Mexican low-carb tuna zucchini boats are a healthy, paleo- and 30-year weekday meal filled with protein!
- 2nd TL Avocado oil (Extra virgin olive oil works too)
- 1/2 Big red peppers, diced
- 2nd Rifles Safe Catch Chili Lime Wild Tuna
- 1/2 Cup Salsa, of your choice
- 2nd Large zucchini
- salt and pepper
- Pinch of cumin
For the avocado salsa:
- 1 Small Avocado, diced
- 1/4 Cup Coriander, roughly chopped
- 3rd tablespoon Red onion, chopped
- 2nd TL Fresh lime juice
Preheat your oven to 400 degrees and rub a baking sheet with avocado oil.
Heat the avocado oil in a medium-sized pan over medium / high heat. Cook the diced pepper and cook gently. Remove from the heat and the tuna (do not let it drain!) And add the salsa to the pan and stir well.
Cut the ends of the zucchini, cut them in half lengthways, and scrape out the inside, leaving 1/2 inch trays. Sprinkle with a pinch of salt, pepper and cumin.
Spread the tuna filling over all the trays, pack them tightly and stack them up so that everything fits in.
Bake for about 15-20 minutes until the zucchini is just tender fork.
While the zucchini is baking, mix all the salsa ingredients in a bowl and season with salt and pepper.
Serve the salsa over the boats and DEVOUR.
* These are very filling! You could probably get 2 boats to serve 3 people if you weren't super hungry. Note that this would change the nutritional information.
Did you make this recipe?
If you try this recipe, I would love to see and share it! Tag me on IG @foodfaithfit with the hashtag #foodfaithfit
For this recipe I recommend:
Mexican tuna zucchini boats
Amount per serving
Calories 417 Calories from fat 187
% Daily value *
fat 20.8 g32%
Saturated fat 2g13%
Polyunsaturated fat 2g
Monounsaturated fat 9.5 g
cholesterol 87 mg29%
sodium 868.7 mg38%
potassium 1107.5 mg32%
carbohydrates 24.5 g8th%
Fiber 9.3 g39%
Sugar 6.5 g7%
calcium 83 mg8th%
iron 3.1 mg17%
* The daily percentages are based on a 2000 calorie diet.
WEIGHT POINTS PER SERVING: SMARTPOINTS: 10 POINTS +: 11 OLD POINTS: 9
(For 1 boat or 2 filled zucchini halves)
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