Description
A creamy low-carb tuna casserole made with spiralized zucchini noodles, tender tuna, a blend of cheeses, and a savory creamy sauce. This keto-friendly casserole offers a comforting and protein-packed alternative to the traditional tuna noodle casserole, perfect for low-carb and gluten-free diets.
Ingredients
Vegetables
- 4 medium zucchini, spiralized
- 1/2 small onion, diced
- 2 garlic cloves, minced
- 2 tbsp chopped parsley
Proteins & Dairy
- 2 cans tuna, drained
- 225 g cream cheese, softened
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
Seasonings & Oils
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
Instructions
- Preheat oven: Preheat your oven to 190°C (375°F) to prepare for baking the casserole later.
- Prepare zucchini noodles: Place the spiralized zucchini in a colander, sprinkle lightly with salt, and let them sit for 10 minutes to draw out moisture. Then, squeeze out any excess water to prevent a soggy casserole.
- Sauté aromatics: Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until translucent. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Create creamy sauce: Stir in the softened cream cheese and heavy cream, continuously mixing until the sauce is smooth and combined.
- Season sauce: Add Dijon mustard, dried thyme, garlic powder, salt, and black pepper to the creamy mixture, stirring well for balanced flavor.
- Add tuna: Gently fold in the drained tuna ensuring the flakes remain intact and well distributed throughout the sauce.
- Combine with zucchini noodles: Incorporate the prepared zucchini noodles into the skillet, mixing carefully to coat them evenly with the creamy tuna sauce.
- Assemble casserole: Transfer the mixture into a greased baking dish, spreading it out evenly.
- Add cheese topping: Sprinkle shredded cheddar, mozzarella, and grated Parmesan cheese evenly over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 20–25 minutes, or until the cheese topping is bubbly and golden brown.
- Garnish and serve: Remove from oven, sprinkle with chopped parsley for freshness, and serve warm.
Notes
- Removing excess water from the zucchini is essential to prevent a watery casserole.
- Feel free to add mushrooms, spinach, or broccoli for additional vegetables and nutrients.
- Substitute canned salmon for tuna if you prefer a different seafood option.
- For a crunchier topping, sprinkle crushed pork rinds on top before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Casserole, Dinner
- Method: Baking
- Cuisine: American
