Tuna Zucchini Noodle Casserole
Try this Tuna Zucchini Noodle Casserole recipe, or contribute your own.
Try this Tuna Zucchini Noodle Casserole recipe, or contribute your own.
- salt and pepper to taste
- 2 garlic cloves minced
- 1 small white onion diced
- 1/4 teaspoon garlic powder
- 1 tablespoon water
- 1/3 cup grated parmesan cheese
- 1/4 easpoon red pepper flakes
- 1/2 cup chicken broth
- 1/2 cup almond meal
- 3 celery stalks diced
- for the breadcrumbs:
- 1.5 tablespoon extra virgin olive oil
- 1/4 teaspoon dried oregano flakes
- 1/4 teaspoon dried basil flakes
- 1/4 teaspoon dried parsley flakes
- 8 oz chopped baby bella mushrooms
- 1/2 easpoon dried thyme flakes
- 1/2 easpoon dried oregano flakes
- 3 5- ounce cans of tuna in water drained
- 3 medium zucchinis blade a
- Carbohydrate 3.96574027935334 g
- Cholesterol 79.1111111142258 mg
- Fat 21.7711141709851 g
- Fiber 1.54130554979146 g
- Protein 22.1206822249956 g
- Saturated Fat 5.41986733419534 g
- Serving Size 1 1 Serving (188g)
- Sodium 143.291734429024 mg
- Sugar 2.42443472956189 g
- Trans Fat 1.62643733357815 g
- Calories 301 calories
Step-by-step
- Preheat the oven to 375 degrees and coat a 4-quart casserole dish with cooking spray. Set aside.
- 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.
- 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.
- 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.
- 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.
- Add in the tuna and cook for 1 minute, just to heat up the fish. Pour the mixture into the prepared casserole dish.
- Add the zucchini noodles to the dish and lightly toss around until the mixture evenly spreads throughout the noodles.
- Take the almond meal "dough" and crumble into breadcrumbs over the casserole, evenly until all of the "dough" is used.
- Cover the casserole with tin foil and bake for 20 minutes. Remove the tinfoil and bake 10 more minutes to get the breadcrumbs browned.
- Remove the casserole from the oven, pour and excess water out into a sink and serve.
A Weeknight Wonder: Tuna Zucchini Noodle Casserole
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between school pick-ups, after-school activities, and the never-ending to-do list, whipping up something elaborate is often just not feasible. That's why I've become a huge fan of quick, easy, and nutritious recipes that don't compromise on flavor. This Tuna Zucchini Noodle Casserole is a perfect example. It's ready in under an hour, packed with protein and vegetables, and tastes amazing! It’s the kind of recipe that satisfies everyone at the dinner table, even the pickiest eaters (yes, even my teenagers!).
The beauty of this casserole lies in its simplicity. I love how adaptable it is, too. You can easily swap out ingredients based on what you have on hand. Feel free to experiment with different herbs and spices to customize the flavor profile. One time, I added a splash of lemon juice at the end for a zesty twist; another time, I used sun-dried tomatoes instead of fresh mushrooms. The possibilities are endless! The zucchini noodles provide a healthy and lighter alternative to traditional pasta, making this a guilt-free indulgence. The crunchy almond meal topping adds a satisfying textural contrast and prevents the casserole from becoming soggy.
This recipe has become a staple in our weekly meal plan. It's a lifesaver on those hectic evenings when I need a quick and satisfying dinner on the table without spending hours in the kitchen. It's also incredibly versatile: it's equally delicious served warm straight from the oven or cold the next day for lunch. Leftovers are a bonus, and they taste even better the next day. I often make a double batch to ensure we have plenty for lunches throughout the week, saving me even more time and effort! It’s a recipe that truly embodies my approach to cooking: simple, flavorful, healthy and convenient. This Tuna Zucchini Noodle Casserole isn't just a meal; it's a testament to the fact that healthy, delicious home-cooked meals are entirely achievable, even amidst a whirlwind of daily responsibilities. I highly recommend you give it a try; I’m confident it’ll become a family favorite, too.
Beyond the Recipe: Tips for Busy Weeknights
Cooking on busy weeknights can be challenging, but with a bit of planning and preparation, it can be made much more manageable. Here are a few tips that I've found helpful:
- Prep ahead: Chop vegetables and measure out ingredients on the weekend to save time during the week.
- Utilize leftovers: Use leftover cooked chicken or vegetables in your casseroles or stir-fries.
- Embrace one-pan meals: One-pan meals minimize cleanup and maximize efficiency.
- Keep your pantry stocked: Have essential staples on hand to quickly throw together a meal when time is short.
- Don't be afraid to simplify: Sometimes, a simple meal is the best meal.
Cooking should be enjoyable, not stressful. This Tuna Zucchini Noodle Casserole is a perfect example of how a quick and simple recipe can be both delicious and satisfying, freeing up your time to focus on the things that truly matter.
