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.
When cooking in a compact kitchen with limited burners and counter space, heavy casseroles usually demand meticulous dish management. This recipe streamlines the process by using a single pot to build flavor before everything transfers to a 4-quart baking dish. Zucchini naturally releases a high volume of water when heated, which can turn a creamy sauce into soup if left unchecked. Chemistry dictates that salting vegetables draws out intracellular moisture through osmosis, but here, the oven heat drives off excess liquid while the almond meal topping absorbs remaining surface hydration.
- Preheat the oven to 375 degrees Fahrenheit to ensure proper browning without overcooking the fish.
- Cook the minced garlic and red pepper flakes for precisely 30 seconds to release fat-soluble capsaicin and aromatic oils without burning the garlic solids.
- Deglaze the pan with chicken broth and reduce it by half to concentrate umami before stirring in the grated parmesan cheese.
- Form the almond meal into a dough-like consistency using water and olive oil so it crumbles into distinct pieces rather than dissolving into powder.
- Bake the casserole covered with tin foil for 20 minutes, then uncover for 10 more minutes to achieve crisp almond crumbs.
Drain any pooled liquid immediately upon removing the dish from the oven. Proper moisture management preserves both the structural integrity of the zucchini noodles and the crunch of the topping.
