Tuna Zucchini Casserole
Savor the comforting flavors of a wholesome Tuna Zucchini Casserole, a deliciously creamy and cheesy baked dish that's perfect for family dinners or meal prep. This low-carb casserole combines tender layers of fresh zucchini, protein-packed canned tuna, and a velvety cheddar cheese sauce infused with aromatic garlic, onion, and herbs like oregano and paprika. Topped with a golden, crispy layer of parmesan breadcrumbs, this dish boasts a delightful texture that balances its rich, savory filling. Ready in just under an hour, this simple yet satisfying recipe requires minimal prep and makes an excellent option for a high-protein, veggie-forward meal. Serve it with a crisp side salad for a complete, flavorful dinner that’s sure to impress! Keywords: Tuna Zucchini Casserole, low-carb casserole, creamy baked dish, easy family dinner, healthy casserole recipe.
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 cans (5 oz each) canned tuna
- 1 medium onion
- 2 pieces garlic cloves
- 2 tablespoons olive oil
- 8 ounces cream cheese
- 0.5 cup milk
- 1 cup shredded cheddar cheese
- 0.5 cup parmesan cheese
- 1 cup breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried oregano
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchinis and slice them into thin, round discs of approximately 1/4-inch thickness. Set aside.
Finely chop the onion and mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
Drain the canned tuna and add it to the skillet, mixing to combine with the onion and garlic. Cook for 2 additional minutes. Remove from heat and set aside.
In a small saucepan over low heat, melt the cream cheese and slowly whisk in the milk until the mixture is smooth. Stir in the shredded cheddar cheese, salt, black pepper, oregano, and paprika. Mix until well combined and creamy.
Grease a 9x13-inch baking dish with nonstick spray or a thin coat of olive oil.
Layer half of the sliced zucchini evenly along the bottom of the dish, overlapping slightly if necessary.
Spread half of the tuna mixture over the zucchini in an even layer.
Pour half of the cheese sauce over the tuna mixture, spreading it out gently with a spatula.
Repeat the layers: a layer of zucchini, followed by the remaining tuna mixture, and the rest of the cheese sauce on top.
In a small bowl, mix the breadcrumbs with the grated parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling at the edges.
Remove the dish from the oven and allow it to cool for 5-10 minutes before serving.
Garnish with fresh parsley or a sprinkle of paprika if desired, and enjoy!
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 7.7 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 183 mg | 14% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 608 mg | 13% | |
*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.
