Hearty Zucchini and Tuna Casserole
Dive into comfort with this hearty zucchini and tuna casserole, a nutritious and flavor-packed dish that’s perfect for busy weeknights or casual gatherings. Thinly sliced zucchini is layered with a savory blend of protein-rich tuna, sautéed onions, sharp cheddar cheese, and aromatic spices, all bound together with a creamy egg and milk mixture. A golden, crispy topping of breadcrumbs and parmesan adds irresistible texture, making every bite a delightful contrast of creamy and crunchy. Ready in just an hour, this casserole is a wholesome, low-carb dinner idea that’s both satisfying and easy to prepare. Garnish with fresh herbs for a pop of color, and serve it alongside a crisp green salad for a complete, family-friendly meal.
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 cans canned tuna (drained)
- 1.5 cups cheddar cheese (shredded)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 large egg
- 0.75 cup milk
- 0.5 cup breadcrumbs
- 0.25 cup parmesan cheese (grated)
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon dried oregano
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a light coating of olive oil or cooking spray.
Wash the zucchini and slice them into thin rounds (approximately 1/4-inch thick).
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped onion until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
In a large mixing bowl, combine the sautéed onion and garlic with the drained tuna, shredded cheddar cheese, salt, black pepper, and dried oregano. Mix well to combine.
In another bowl, whisk together the eggs and milk until fully combined. Set aside.
Layer half of the zucchini slices in the bottom of the prepared baking dish, slightly overlapping them. Spread half of the tuna mixture evenly over the zucchini.
Repeat with the remaining zucchini slices and tuna mixture, creating a second layer.
Pour the egg and milk mixture evenly over the casserole layers, allowing it to seep through.
In a small bowl, combine the breadcrumbs, grated parmesan cheese, and 1 tablespoon of olive oil. Stir until the crumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let the casserole rest for 10 minutes before serving. This helps the layers set and makes it easier to slice.
Serve warm and enjoy your Hearty Zucchini and Tuna Casserole!
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 765 mg | 33% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 5.8 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 390 mg | 30% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 639 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
