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.
Servings 2 boats
- 1 Whole Zucchini
- 5 oz Canned Tuna in Water
- 1 tsp Miso
- 1 tbsp Kewpie Mayo
- 1/4 Cup Mild Cheese Shredded
- 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).
Drain canned tuna and place in small mixing bowl, along with Miso, Kewpie Mayo and optional sprinkle of black pepper. Combine well and set aside.
Trim the ends off of zucchini and cut in half length wise. Using a spoon, scoop out flesh of zucchini, loosely chop zucchini flesh and set aside.
Transfer chopped zucchini flesh into a large skillet and cook over medium heat for 1 minute.
Add tuna mix to large skillet and cook for 2-3 minutes while occasional stirring.
Spoon into zucchini shells and top with mild shredded cheese.
Bake at 425F for 8-10 min or until desired tenderness.
Calories: 174kcal | Carbohydrates: 1g | Protein: 18g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 425mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 182IU | Calcium: 114mg | Iron: 1mg