Name: Tuna Zucchini Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 5 medium zucchinis (spiralized); 2 Tbsp. extra virgin olive oil (divided); 1 small yellow onion (diced); 8 oz. cremini mushrooms (sliced); 2 large garlic cloves (minced); 1 Tbsp. all-purpose flour; 1 cup unsweetened almond milk; 1 tsp. reduced sodium vegetable base Better Than Bouillon; 1 tsp. Italian seasoning; 3/4 cup white cheddar cheese (shredded); 1/4 cup mozzarella (shredded); 2 5 oz. cans of solid albacore tuna (drained); 1/2 cup seasoned bread crumbs; Salt (to taste); Pepper (to taste); Parsley (chopped (for garnish)); Lemons (sliced (for garnish))

Skip the takeout and embrace comfort food with a wholesome twist. This tuna zucchini casserole combines fresh zucchini ribbons with protein-packed tuna in a creamy cheese sauce. Not only is it delicious, the zucchini adds nutrition and fiber while the tuna packs a protein punch. This easy weeknight wonder is ready in under an hour, making it a go-to repeat recipe for busy families.

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Tuna Zucchini Casserole

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 6

Calories 263 kcal

Author Toni Williams

Ingredients

5 medium zucchinis spiralized
2 Tbsp. extra virgin olive oil divided
1 small yellow onion diced
8 oz. cremini mushrooms sliced
2 large garlic cloves minced
1 Tbsp. all-purpose flour
1 cup unsweetened almond milk
1 tsp. reduced sodium vegetable base Better Than Bouillon
1 tsp. Italian seasoning
3/4 cup white cheddar cheese shredded
1/4 cup mozzarella shredded
2 5 oz. cans of solid albacore tuna drained
1/2 cup seasoned bread crumbs
Salt to taste
Pepper to taste
Parsley chopped (for garnish)
Lemons sliced (for garnish)

Instructions

Preheat oven to 350 degrees F.
Place spiralized zucchini on parchment lined baking sheet. Bake approximately 20 mins to remove excess water.
While zucchini is baking, heat 1 Tbsp. extra virgin olive oil in large pan over medium heat. Sauté onions and mushrooms 5 minutes or until onions are translucent and mushrooms are just tender.
Add garlic to pan and cook 1 minute. Season with salt and pepper to taste.
Stir in 1 Tbsp. flour followed by 1 cup unsweetened almond milk, 1 tsp. Better Than Bouillon and 1 tsp. Italian seasoning.
Add white cheddar cheese and mozzarella and stir until melted into sauce.
Lastly, add tuna and baked zucchini spirals into cheese sauce. Gently fold ingredients until well combined.
Spray medium baking dish with nonstick cooking spray. Transfer zucchini tuna mixture into dish.
In a small pan over medium-high heat, cook bread crumbs and 1 Tbsp. extra virgin olive oil until golden brown.
Sprinkle bread crumbs over medium-high heat and bake casserole 20-25 minutes.
Let cool 10-15 minutes before serving.
Garnish with fresh parsley and lemon slices.