Tuna Zucchini Noodle Casserole

gluten freeseafood
Tuna Zucchini Noodle Casserole

Tuna Zucchini Noodle Casserole

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 Zucchini Noodle Casserole

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.

Tuna Zucchini Noodle Casserole

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

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 6


  • 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.

Tuna Zucchini Noodle Casserole

Tuna Zucchini Noodle Casserole

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


This was my fav meal growing up. We used to eat a ton of Tuna Helper (that is no more.. sadly lol) and my mom makes the BEST tuna noodle casserole but it has so many calories and it's super rich! I will def have to put this on my to-try list :)
Frank says:
Question please. In your recipes you always say which blade to use A-B or C, My blades are not marked. Please tell me which is which. Thank you
Sheryl says:
Hi Frank, Under the link How to Spiralize are FAQs with the explanation regarding blade references. There's other good info there so worth checking out.
Frank says:
Thank you found it.
realfoodbydad says:
This is one serious casserole, sounds absolutely awesome!!
hljackson2 says:
Question, in the directions you say add chicken broth to the almond meal. You meant add the water, right?
Yes - thank you for catching that!
joyinil says:
Can I use fresh cooked tuna steaks instead of canned tuna?
Susan says:
This sounds amazing...i am going to be making this for dinner tonight. I happened upon your website from Gina & Skinnytaste. The spiralizer just became a big thing around where I live. So much so, they are sold out everywhere! And now that I have it I was looking for things to make while using it and...I have found it. Thanks so much for your hardwork and recipes. i can't wait to dive into more of them!!!
Jessica R. says:
This was amazing! Full of flavor and my whole family unanimously requested it be added to the menu rotation. We have really been enjoying your recipes for the last two weeks. Can't wait for your cookbook to be released!
Thank you so much, I'm so glad you're cooking Inspiralized for your family!!
Nicole says:
I can only find almond flour... Is this the same as almond meal?
Amber says:
Close enough for this purpose. Almond flour is a little finer grain than almond meal. It's usually harder to find actually. You can't always substitute almond meal where it requires almond flour (think baking, like bread or cookies), but either will work for a recipe calling for almond meal.
Amber says:
I made this without the cheese, as I am allergic to milk. I added in nutritional yeast for the flavor, in both the main portion of the casserole and the topping. It came out delicious. Will definitely make again!
June Rasheed says:
HI , is there a substitute for Almond Meal? I couldn't find Almond Flour or Almond meal.
Amber says:
You can grind up almonds in the blender, but unless it's a high speed blender there's a chance you could burn out the motor. If it's a high speed blender make sure you do it on low speed or you could get almond butter. You may also try with a food processor.

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.