I get recipe requests from readers all the time. I love it, because it gives me a break when I’m not feeling inspired AND it’s a win-win situation: I’m getting an idea for a recipe idea while making a meal that someone will love.
Tuna casserole is up there, along with chow-mein, japchae and pad thai. I’ve made a pad thai before and I’m working on the others.
Inspiralizing your favorite comfort foods is a way to make a healthier, cleaner version that’s still just as tasty.
I guess what I’m trying to say is, send me an e-mail and let me know what you’d like me to make and it could be up on the blog soon!
Tuna casseroles usually have flour, milk, cream of mushroom soup, egg noodles and cheddar cheese. This version has none of that, but it does have Parmesan cheese!
Like with my chicken tetrazzini, I’ve used Italian seasoned almond meal to make a crunchy breadcrumb-like topping. It adds a little crunch to every bite, almost like a crouton would.
The leftovers from this recipe are currently sitting in my fridge – and they haven’t gotten watery! The key in this dish is to pour out excess water once you pull it out of the oven. Immediately, using oven mittens, dip the baking tray sideways and let any moisture drip out.
While I’m not a big casserole fan myself, I love how the thyme, oregano and mushrooms taste together with the warmed zucchini and tuna. The consistencies are on point and this casserole is so filling and comforting.
What’s your favorite casserole?
Now you can watch a cooking video of this recipe:
Nutritional Information & Recipe
Tuna Zucchini Noodle Casserole
- 1.5 tablespoon extra virgin olive oil
- 2 garlic cloves minced
- ¼ teaspoon red pepper flakes
- 1 small white onion diced
- 3 celery stalks diced
- 8 oz chopped baby bella mushrooms
- ½ teaspoon dried thyme flakes
- ½ teaspoon dried oregano flakes
- salt and pepper to taste
- 1/2 cup chicken broth
- 1/3 cup grated parmesan cheese
- 3 5- ounce cans of tuna in water drained
- 3 medium zucchinis Blade A
- For the breadcrumbs:
- 1/2 cup almond meal
- 1 tablespoon water
- 1/4 teaspoon dried oregano flakes
- 1/4 teaspoon dried basil flakes
- 1/4 teaspoon dried parsley flakes
- 1/4 teaspoon garlic powder
- 1. Preheat the oven to 375 degrees and coat a 4-quart casserole dish with cooking spray. Set aside.
- 2. Place a large pot over medium heat and add in the olive oil. Once the oil heats, add in the garlic and red pepper flakes and cook for 30 seconds or until fragrant.
- 3. Add in the onions and cook until translucent, about 2-3 minutes. Once translucent, add in the celery, mushrooms and season with thyme, oregano and salt and pepper.
- 4. Cook for 5-7 minutes, stirring occasionally. Halfway through, add in the chicken broth and cook until reduced halfway. Once reduced halfway, stir in the parmesan cheese.
- 5. While the mixture is cooking, place your ingredients for the breadcrumbs in a bowl. Season with salt and pepper generously and then toss to combine and then add in the water. Using your fingers, roll like a dough until all of the meal is formed into dough. Set aside.
- 6. Add in the tuna and cook for 1 minute, just to heat up the fish. Pour the mixture into the prepared casserole dish.
- 7. Add the zucchini noodles to the dish and lightly toss around until the mixture evenly spreads throughout the noodles.
- 8. Take the almond meal "dough" and crumble into breadcrumbs over the casserole, evenly until all of the "dough" is used.
- 9. Cover the casserole with tin foil and bake for 20 minutes. Remove the tinfoil and bake 10 more minutes to get the breadcrumbs browned.
- 10. Remove the casserole from the oven, pour and excess water out into a sink and serve.