Herb-Crusted Tuna Zucchini Boats with Sun-Dried Tomato Pesto & Crispy Potatoes
- Serves
- 4 servings
- Prep
- 13 min
- Cook
- 22 min
- Cost
- $16.25
- Nutrition
- 480 cal · 38g protein
- sheet-pan
🍳 1 pan · Picky-eater safe bet: plain potatoes
Herb-Crusted Tuna Zucchini Boats with Sun-Dried Tomato Pesto & Crispy Potatoes is a Mediterranean weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $16 in groceries. You'll need 1 pan, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy · Tree nuts · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 3 cans canned tuna in water (5 oz each)
- 4 count zucchini
- 1½ lb baby potatoes
- 1/4 cup sun-dried tomato pesto
- ¼ bunch fresh parsley
- ½ cup Parmesan cheese
- 3 tbsp olive oil
- 1/2 tsp salt
Steps
- Preheat oven to 425°F; halve baby potatoes, toss with 1 tablespoon olive oil and salt, and spread on one section of a large sheet pan; roast 10 minutes.
- While potatoes roast, halve zucchini lengthwise, scoop out centers with a spoon leaving a 0.25-inch shell, chop scooped flesh, and drain tuna.
- Mix drained tuna, chopped zucchini centers, 1/4 cup pesto, chopped parsley, and Parmesan; divide filling evenly among zucchini boats, arrange boats on the open section of the sheet pan, drizzle with 2 tablespoons olive oil, and roast with the potatoes 12 more minutes until the boats and potatoes are golden.
- Divide zucchini boats and crispy potatoes among four plates.
- Picky eaters can have the roasted potatoes plain, with the tuna filling scooped out on the side.
- Make ahead: mix the filling and fill the boats up to a day ahead, cover and chill, then roast as directed.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 42 g
- Fiber
- 5 g
- Sugar
- 3 g
- Fat
- 18 g
- Saturated fat
- 3 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop