Tuna Zoodle Casserole
(from momx2ms’s recipe box)
Healthy
Prep time: 20 minutes
Cook time: 20 minutes
Serves 6 people
Categories: Casserole, Dinner, Zoodles
Ingredients
- 3–4 large zucchini (see notes for prep) – Should be close to 5 to 6 cups spiralized noodles
- 12 oz to 15 ounces canned tuna (around 2.5 – 3 cans) – Drained.
- 4 oz of diced green chiles (no additive canned works)
- 1/2 c real mayo (no additives or sugar added) *add 1/4 c more if you want extra creamy
- 2 tbsp chopped chives (plus extra for topping)
- 1/2 tsp seasoning salt of choice or natural sea salt with dehydrated garlic or onion added
- 1 tbsp organic mustard (spicy or regular without added sugar)
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/2 c chopped onion (peeled)
- 1/2 cup celery (chopped) or green peas
- 2 tbsp coconut flour or tapioca starch (see notes)
- 1/2 cup almond milk or coconut milk
- 1/2 tsp chili pepper or red pepper flakes
- Herbs and fresh lemon to garnish (i.e parsley or cilantro)
Directions
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Wash and clean your veggies. Preheat oven to 350 F
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Oil a 9x 13 shallow casserole dish. Set aside.
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Ribbon cut or spiralize your zucchini into noodles. Press/Squeeze as much excess water out of them as you can. You can do so with a paper towel. Set aside. (see notes on how to remove excess water from zucchini noodles first)
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In another bowl, combine your tuna (drained), mayo, green chiles, chives, mustard, pepper, and garlic powder. Mix thoroughly. Set aside.
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Oil a medium skillet. Add in your onion and celery and seasoning of choice. Cook for about 6 minute so medium or until onion brown a bit.
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Next add your coconut flour and milk to the skillet. Stir together with the celery and onion mix until no longer clumpy. this basically acts as a thickener. It’s okay if it’s not a smooth mixture, just make sure it’s mixable when adding to the zucchini noodles..
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Add your zucchini noodles to the skillet and toss all together. Cover and let the noodles and mix cook together for 1 or 2 minutes on medium heat until zucchini is softened but not thoroughly cooked. Don’t let it get soggy
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NOTE –> Try to press out ALL water from tuna and zucchini before mixing all together. You don’t want the casserole to have too much liquid
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Remove skillet from heat and pour contents into a large bowl.
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Mix your tuna/green chile mix in the same large bowl (with the zoodles/milk/onion mix). Toss everything together.
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Pour mix from the large bowl into your casserole dish. Top with extra seasoning of choice.
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Bake for 15 -20 minutes or until edges are brown. If the casserole does not brown after 15 minutes, leave in an extra 5 -10 or until crispy edges.
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Broil last minute or so to make crispier edges. Remove from oven.
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Garnish with herbs and top and optional sliced lemon.
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Serve immediately. Keeps well in sealed container in fridge for up to 1 week. Freezes for up to 6 weeks but will contain extra water once thawed out.