Keto Tuna Stuffed Zucchini Boats

Preparing the Zucchini Boats Preheat the oven to 400°F (200°C). Cut the zucchinis in half lengthwise and scoop out the seeds to create a hollow center, resembling boats.

Making the Filling In a bowl, combine the drained tuna, diced red bell pepper, diced red onion, grated parmesan cheese, shredded mozzarella cheese, garlic powder, paprika, salt, and pepper. Mix well.

Stuffing the Zucchini Boats Divide the tuna filling evenly among the zucchini boats, pressing it down gently to fill the hollow centers.

Baking Place the stuffed zucchini boats on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the zucchinis are tender and the filling is golden brown and bubbly.

Making the Sauce In a small bowl, mix together the Greek yogurt, lemon juice, chopped dill, garlic powder, salt, and pepper to create the sauce.

6.Once the zucchini boats are cooked, serve them hot, garnished with fresh parsley and accompanied by a dollop of the yogurt sauce. Enjoy this delightful and savory keto dinner!