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Cheesy Tuna and Zucchini Noodle Casserole
Cheesy Tuna and Zucchini Noodle Casserole
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
195 minutes
Try this zesty zoodle mac and cheese with tuna for a healthier, protein-packed twist on a classic comfort food favorite.
Ingredients:
  • 2 medium zucchini, spiralized
  • cooking spray
  • 2 tablespoons salted butter
  • 0.5 cup chopped onion
  • 1 clove garlic, crushed
  • 8 ounces cream cheese, softened
  • 3 (5 ounce) cans tuna, drained
  • 1 (12 ounce) package frozen peas
  • 1.5 cups shredded sharp Cheddar cheese
  • salt and ground black pepper to taste
  • 1 tablespoon sliced almonds, or to taste
Instructions:
  • Add spiralized zucchini (zoodles) to a pot, generously salted water. Bring to a boil and cook for 3 to 4 minutes. Drain in a colander and let sit for 2 to 3 hours, gently squeezing out excess moisture periodically.
  • Preheat the oven to 375 degrees F (190 degrees C) and prepare a 9x13-inch glass casserole by lightly spraying it with cooking spray. Place the drained zoodles in the casserole dish.
  • Roast zucchini noodles in the preheated oven for 10 minutes.
  • While the butter is melting in a skillet over medium heat, sauté the onion until soft and translucent for approximately 5 minutes. Stir in the garlic and cook until softened for about 1 minute. Lastly, add the cream cheese and cook until softened for around 2 minutes.
  • Take the zoodles out of the oven and drain any excess liquid. Combine the skillet mixture with the zoodles, along with tuna, peas, Cheddar cheese, salt, and pepper. Mix thoroughly. Sprinkle almonds over the top.
  • Bake until the cheese is golden and bubbly for approximately 30 minutes.

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