Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

High Protein Tuna Avocado Zucchini Shell Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 7 reviews

These High Protein Tuna Avocado Zucchini Tacos are a delicious and healthy low-carb alternative to traditional tacos. Featuring tender baked zucchini shells filled with a creamy mix of tuna, avocado, and fresh herbs, this recipe is packed with protein and flavor. Perfect for a quick, nutritious meal that’s easy to prepare and satisfying.

  • Total Time: 30 minutes
  • Yield: 3 servings

Ingredients

Zucchini Shells

  • 1 large zucchini
  • 1/4 cup parmesan cheese (shredded)
  • 1 cup mozzarella cheese (shredded, about 4 oz or 115g)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Tuna Avocado Filling

  • 1 can tuna (drained, about 5 oz or 140g)
  • 2 hard-boiled eggs (large)
  • 1 ripe avocado
  • 1 tablespoon plain Greek yogurt
  • 1 small red onion (finely chopped)
  • 2 tablespoons fresh dill (chopped)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the baking sheet: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent the zucchini shells from sticking.
  2. Slice the zucchini: Using a mandoline or a sharp knife, carefully slice the zucchini into very thin, even rounds. Use paper towels to pat away any visible moisture from the slices for better baking results.
  3. Add the Parmesan: Place six small, evenly spaced circles of shredded Parmesan cheese onto the parchment paper. These will serve as the base to help shape the zucchini shells.
  4. Arrange the zucchini: Layer the zucchini slices over each Parmesan circle, overlapping them around the edges like flower petals. Add one slice in the center to completely cover the opening, ensuring each shell forms a continuous round with no gaps.
  5. Add the mozzarella and season: Sprinkle salt and black pepper over the arranged zucchini. Then divide the shredded mozzarella cheese evenly over the three rounds, spreading it to help bind the slices together during baking.
  6. Bake the shells: Place the baking sheet in the oven and bake for 18–20 minutes, until the zucchini is tender and the cheese is melted and golden around the edges.
  7. Make the filling: While the shells bake, combine the drained tuna, chopped hard-boiled eggs, ripe avocado, Greek yogurt, finely chopped red onion, chopped dill, lemon juice, salt, and pepper in a bowl. Mix gently with a fork, mashing the avocado to your desired consistency.
  8. Cool the shells: Once baked, remove the zucchini shells from the oven and let them cool for about 5 minutes. They should be firm enough to lift from the parchment paper but still flexible enough to fold without breaking.
  9. Fill and fold the tacos: Evenly divide the tuna avocado filling among the three shells, placing the mixture on one half of each zucchini round. Carefully fold the other half over the filling and serve immediately.

Notes

  • Be sure to slice the zucchini very thinly for pliable shells that can fold without cracking.
  • Patting moisture from the zucchini slices helps prevent soggy shells.
  • You can substitute fresh dill with parsley or cilantro if preferred.
  • Use ripe but firm avocado for a creamy filling that holds shape.
  • For extra flavor, add a dash of smoked paprika or chili flakes to the tuna filling.
  • These tacos are best served fresh but can be stored in the fridge for up to a day; reheat briefly for the best texture.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://avascooking.com/high-protein-tuna-avocado-zucchini-shell-tacos-recipe/