Low Carb Miso Tuna Zucchini Boat cover

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.
Course Snack
Cuisine Asian Fusion
Keyword ketosnack, ketovegetables, ketozucchiniboat, lowcarbsnack, lowcarbzucchiniboat
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.