Zucchini boats are nothing new in the low-carb/keto world and I have tried many delicious recipes and mix-ins on the web.
However, I have yet to find an Asian inspired zucchini boat recipe, so I thought I would set out to try creating one. Quite often, we use Miso as a marinade for fish so I knew Miso and fish go very well together.
This gave me the idea to add Miso to canned tuna, making this a dish you can easily make with ingredients you hopefully already have at home.
For ease, I used a toaster oven to bake these zucchini boats but you can use a regular oven as well. Just remember to preheat if using a regular oven to save you some time.
For this recipe, the only special ingredients you would need are Miso and Kewpie Mayo, both of which can be purchased on Amazon or a local Asian supermarket.
Now, let’s get started!
Prepping Time 5M
Cook Time 15M
Total Time 20M
Net Carb/Serving ~5g
Servings 2
Ingredients
- 1 Whole Zucchini
- 5oz Canned Tuna in Water
- 1 tsp Miso
- 1 tbsp Kewpie Mayo
- 1/4 Cup Shredded Cheese (we use Cheddar Jack)
- 1/8 tsp Black Pepper(optional)
Directions
1) Gather all the ingredients.
2) If using a regular oven preheat to 425F (not necessary if using a toaster oven).
3) Combine miso and Kewpie Mayo in a small mixing bowl and set aside.
4) Trim ends off of zucchini. Then cut zucchini in half length wise.
5) Using a spoon scoop out flesh of zucchini and reserve.
6) Loosely chop zucchini flesh, place in large skillet and cook over medium heat for 1 minute.
7) In the meantime, drain canned tuna.
8) Add tuna, Miso, Kewpie Mayo and dash of black pepper (optional) to large skillet and cook stirring frequently for 3 minutes.
9) Spoon into zucchini shells and top with cheese.
10) Bake at 425F for 8-10 min or until desired tenderness.
Hope you enjoy our Low Carb Miso Tuna Zucchini Boat!
If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!
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Low Carb Miso Tuna Zucchini Boat
Ingredients
- 1 Whole Zucchini
- 5 oz Canned Tuna in Water
- 1 tsp Miso
- 1 tbsp Kewpie Mayo
- 1/4 Cup Shredded Cheese (we use Cheddar Jack)
- 1/8 tsp Black Pepper (optional)
Instructions
- Gather all the ingredients.
- If using a regular oven preheat to 425F (not necessary if using a toaster oven).
- Combine miso and Kewpie mayo in a small mixing bowl and set aside.
- Trim ends off of zucchini. Then cut zucchini in half length wise.
- Using a spoon scoop out flesh of zucchini and reserve.
- Loosely chop zucchini flesh, place in large skillet and cook over medium heat for 1 minute.
- In the meantime, drain canned tuna.
- Add tuna, miso, Kewpie mayo and dash of black pepper (optional) to large skillet and cook stirring frequently for 3 minutes.
- Spoon into zucchini shells and top with cheese.
- Bake at 425F for 8-10 min or until desired tenderness.
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