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light tuna zucchini skillet

Light Tuna Zucchini Skillet

This light tuna zucchini skillet is a quick, healthy dinner that’s full of flavor. Shredded zucchini cooks with garlic and onion, then flaky tuna is stirred in. Garnish with parsley and lemon for a fresh, tasty meal in under 30 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 3 people
Course: Main dish
Cuisine: American
Calories: 219
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchinis shredded
  • 1 can light tuna in water drained
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • ½ teaspoon red pepper flakes optional
  • Salt and black pepper to taste
  • Juice of half a lemon
  • Fresh parsley chopped for garnish
Optional: cherry tomatoes, grated parmesan, cooked pasta

Method
 

  1. Prep the zucchini – Shred the zucchini and lightly pat dry with paper towels to remove extra moisture.
  2. Sauté aromatics – Heat olive oil in a skillet over medium heat. Add onion and cook 2–3 minutes until soft. Add garlic and red pepper flakes, stir 30 seconds.
  3. Cook zucchini – Add shredded zucchini, cook 4–5 minutes, stirring often, until tender but slightly firm. Season with salt and pepper.
  4. Add tuna – Flake the drained tuna into the skillet and gently mix. Cook for 2 more minutes until heated through.
  5. Finish – Squeeze fresh lemon over the skillet. Sprinkle with parsley. Serve hot or toss with zucchini noodles for a pasta version.

Notes

  • Don’t overcook zucchini; it should stay slightly firm.
  • Drain the tuna well to avoid excess liquid in the skillet.
  • Add optional parmesan or cherry tomatoes to boost flavor and texture.
  • Leftovers keep in the fridge for up to 3 days. Reheat gently to avoid watery zucchini.