Mediterranean Tuna-Stuffed Zucchini Boats with Herbed Potatoes

Ingredients:

- For the Potatoes:
  - 1 ½ lb new potatoes, halved
  - 2 tsp extra virgin olive oil (reduced from 4 tsp)
  - ½ tsp Italian seasoning
  - ¼ tsp salt (reduced from ½ tsp)
  - ¼ tsp black pepper
- For the Zucchini Boats:
  - 4 medium zucchini, halved lengthwise
  - 2 tsp extra virgin olive oil
  - ¼ tsp salt (reduced from various measures in original)
  - ¼ tsp black pepper
- For the Filling:
  - Reserved zucchini flesh, roughly chopped
  - 2 sticks celery, small diced
  - 4 (6 oz) cans chunk light tuna in water, drained and flaked
  - ¼ cup shredded Parmesan cheese (reduced from ½ cup)
  - ¼ tsp salt (overall reduction in recipe)
  - ¼ tsp black pepper
- For the Sauce:
  - ½ cup sun-dried tomato pesto
  - ⅓ cup Greek yogurt (substituting mayonnaise for a healthier option)
  - ¼ tsp salt
  - ¼ tsp black pepper

Preheat the oven to 450°F.
Toss halved potatoes with olive oil, Italian seasoning, salt, and pepper on a baking sheet.
Bake for about 25 minutes, stirring once, until golden and fork-tender.

While potatoes are baking, prepare the zucchini by scooping out the flesh to create boats.
Drizzle boats with olive oil and season with salt and pepper.
Bake in the oven for 5-7 minutes until starting to soften.

In a medium bowl, mix the chopped zucchini flesh, diced celery, flaked tuna, shredded Parmesan, salt, and pepper.

In a small bowl, combine the sun-dried tomato pesto with Greek yogurt, salt, and pepper.
Mix half of this sauce into the tuna filling.

Remove the zucchini boats from the oven and fill them with the tuna mixture.
Return to the oven and bake for another 10 minutes until the filling is warmed through.

Enjoy your delicious Mediterranean Tuna-Stuffed Zucchini Boats with Herbed Potatoes.

Join our email list and get access to specials deals exclusive to our subscribers and tips on how to lose weight.