Low Carb Miso Tuna Zucchini Boat
The BEST Asian Low-Carb/Keto recipe for Low Carb Miso Tuna Zucchini Boat. Enjoy this delicious fusion at only ~5g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 boats
- 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)
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.