Tuna Zoodle Casserole
I love kitchen gadgets. Not only are they fun, but they force me to use them to make certain it was worth the purchase. Cue my spiralizer. It came with a thin noodle, thick noodle and a ribbon blade. Well, after using just the thick noodle blade for a few months, I couldn’t just not use the ribbon blade! Aren’t they pretty?! And the ribbon zucchini was perfect for this dish.
This is one of my favorite new recipes that I made in the past few weeks and it only cost about $2-$3 for the whole dish. If you haven’t made zucchini noodles, now is the time. They take no time to cook, unlike traditional noodles and I love the texture.
I always have canned tuna in my pantry and wanted to use it up.
The base of the cheese sauce is like what I use to make alfredo, but cheddar instead of parmesan. I added onion and mushrooms to a recipe I found online. You could use egg noodles for the zucchini and chicken for the tuna if you’d like. If you don’t like mushrooms and onion, you don’t have to use them.
BUT this was so darn good that I do recommend you try it just like this:
Ingredients:
- 2 medium zucchinis
- 1 tablespoon butter
- 1 teaspoon garlic
- 1 cup unsweetened almond milk
- 1/4 cup heavy cream
- 3 ounces cream cheese
- 1 1/2cup shredded cheddar cheese
- 2 cans of tuna
- 1/2 onion
- 1 cup sliced mushrooms
Instructions:
- Preheat oven to 400.
- Spiral your zucchini and places it on a paper towel and sprinkle with salt to pull out some of the moisture.
- Sauté butter, onion and garlic.
- Add cream cheese, whipping cream and milk.
- Reserve 1/2 cup of cheddar cheese and stir in the other cup into the pan and mushrooms.
- Bring to a slow boil then zucchini.
- Transfer to baking dish and top with remaining cheese.
- Bake for 20 minutes.
