Low Carb Tuna Casserole
Discover the ultimate comfort food makeover with this creamy, cheesy Low Carb Tuna Casserole! Packed with wholesome zucchini noodles or cubes, flaky canned tuna, and a luscious cream cheese and heavy cream sauce, this keto-friendly dish is bursting with flavor while keeping carbs at bay. The casserole is topped with a golden crust of shredded cheddar and Parmesan, making it irresistibly satisfying. Perfect for weeknight dinners, this recipe comes together in just 40 minutes and serves up a hearty, guilt-free meal that the whole family will love. Garnished with fresh parsley, it’s as pretty as it is delicious—an easy, low-carb dinner that doesn't compromise on taste or texture!
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Recipe Information
Ingredients
- 4 cups Zucchini (spiralized into noodles or chopped into small cubes)
- 2 cans Canned tuna (in water, drained)
- 4 ounces Cream cheese
- 0.5 cup Heavy cream
- 1 cup Cheddar cheese (shredded)
- 0.5 cup Parmesan cheese (grated)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil (for sautéing)
- 2 tablespoons Chopped parsley (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C).
If using a spiralizer, spiralize the zucchini into noodle shapes. Alternatively, chop the zucchini into small cubes. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the zucchini noodles or cubes and sauté for 3-4 minutes until slightly softened. Drain any excess liquid and set aside.
In the same skillet, add the cream cheese and heavy cream over low heat. Stir until the cream cheese is fully melted and combined with the cream to create a smooth sauce.
Add the garlic powder, onion powder, salt, and black pepper to the sauce and stir well.
Mix in the canned tuna, breaking up any large chunks with a spoon. Cook for 1-2 minutes to warm the tuna.
Stir the sautéed zucchini into the tuna mixture until everything is well combined.
Transfer the mixture to a lightly greased 8x8-inch baking dish and spread it out evenly.
Sprinkle the shredded cheddar cheese and grated Parmesan cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese on top is melted and golden brown.
Remove from the oven and let the casserole cool for 5 minutes before serving.
Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.6 g | 211% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 4329 mg | 188% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 18.6 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 2356 mg | 181% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2391 mg | 51% | |
*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.
