Vegetarian · Italian · 35 min
Tuna Zucchini Boats with Sun-Dried Tomato Pesto, Parmesan & Potatoes
- 35 min
- 2–6 servings
- 631 kcal / serving
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
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
Shopping list by aisle
Produce
- 1 stickcelery
- ¾ lbnew potatoes
- 2 mediumzucchini squash
Meat & seafood
- 2 (6 oz) canschunk light tuna in water
Dairy, eggs & chilled
- ¼ cupParmesan cheese, shredded
- ¼ cupsun-dried tomato pesto
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| celery | 1 stick | 2 sticks | 3 sticks |
| chunk light tuna in water | 2 (6 oz) cans | 4 (6 oz) cans | 6 (6 oz) cans |
| new potatoes | ¾ lb | 1 ½ lb | 2 ¼ lb |
| Parmesan cheese, shredded | ¼ cup | ½ cup | ¾ cup |
| sun-dried tomato pesto | ¼ cup | ½ cup | ¾ cup |
| zucchini squash | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
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.
More like this
PLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.