Mealime recipe · lives on in MealPot
Tuna Zucchini Boats with Sun-Dried Tomato Pesto, Parmesan & Potatoes
- 35 min
- 2–6 servings
- 631 kcal / serving
- ★ 4.3 on Mealime
Tuna zucchini boats with a creamy, tangy filling sit alongside roasted potatoes for a complete weeknight meal. The contrast between tender squash and chunky tuna topped with sun-dried tomato pesto and Parmesan keeps every bite interesting.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 stickcelery
- 2 (6 oz) canschunk light tuna in water
- ¾ lbnew potatoes
- ¼ cupParmesan cheese, shredded
- ¼ cupsun-dried tomato pesto
- 2 mediumzucchini squash
From the pantry: black pepper, extra virgin olive oil, Italian seasoning, mayonnaise, salt
Cookware
baking sheet pan · can opener · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · spatula · stirring spoon
Directions
- Preheat the oven to 450°F and line a baking sheet if you like. Gather all ingredients and wash fresh produce.
- Halve the potatoes and spread them on a sheet. Drizzle with oil and season with Italian seasoning, salt, and pepper; toss to coat and spread into an even layer.
- Roast the potatoes for about 25 minutes, stirring once, until they’re fork-tender and golden. Take the sheet out when done.
- Trim the zucchini, halve lengthwise, and scoop out the inner flesh. Place the halves cut-side up on a second sheet and brush with a little oil; season with salt and pepper.
- Return the zucchini halves to the oven and bake until they begin to soften, about 5–7 minutes.
- Meanwhile, finely chop the reserved zucchini flesh and place it in a bowl. Finely dice the celery and add it to the bowl.
- Drain the tuna and break it into chunks over the bowl. Add Parmesan and a pinch of salt and pepper; mix briefly to combine.
- In a small bowl, mix the sun-dried tomato pesto with mayonnaise, then stir in a portion of this sauce into the tuna mixture to make the filling (reserve the rest of the sauce for serving).
Two tips
- Prep ahead: potatoes can be roasted ahead of time and reheated briefly before serving.
- Leftovers and serving idea: spoon the remaining sauce over the finished dish or mix a little into the potatoes for extra flavor.
Nutrition per serving
- Calories
- 631 kcal
- Protein
- 36 g
- Carbs
- 37 g
- Fat
- 40 g
- Fiber
- 7 g
- Sodium
- 790 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.