Cheesy Tuna and Zucchini Noodle Casserole

Name: Cheesy Tuna and Zucchini Noodle Casserole
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 15 oz Canned Tuna; 1 whole Cooking Spray; 8 oz Cream Cheese; 0.5 cup Diced Yellow Onion; 1 whole Garlic; 12 oz Mushy Green Peas; 2 tbsp Salted Butter; 1 dash Salt & Pepper; 1.5 cups Shredded Sharp Cheddar Cheese; 1 tbsp Sliced Almonds; 2 whole Zucchini

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Low-Sodium Sugar-Free Gluten-Free Halal 🕌Pescatarian 🐟

Cheesy Tuna and Zucchini Noodle Casserole layers tender zucchini noodles with a rich cheese sauce, sweet pops of peas, and hearty tuna, all baked beneath a lightly crunchy almond topping. It’s comforting yet lighter than a pasta bake, perfect for a cozy dinner when you want something satisfying, protein-forward, and oven-bubbly.

Prep25 mins
Cook50 mins
Serves8
DifficultyEasy

1

Put the spiralized zucchini (zoodles) in a pot and cover with well-salted water; bring to a boil. Boil for 3 to 4 minutes, then pour into a colander to drain. Let drain for 2 to 3 hours, occasionally pressing out as much moisture as possible.
2

Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 9x13-inch glass casserole dish with cooking spray and add the drained zoodles.
3

Bake the zoodles in the preheated oven for 10 minutes.
4

Meanwhile, melt the butter in a skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook until softened, about 1 minute. Add the cream cheese and cook until softened, about 2 minutes.
5

Remove the zoodles from the oven and pour off any liquid. Add the skillet mixture to the zoodles, along with the tuna, peas, Cheddar cheese, salt, and pepper. Stir until well combined. Sprinkle the almonds on top.
6

Bake until the cheese is melted and bubbly, about 30 minutes.