Description

Keto Tuna Zoodle Casserole is a creamy, cheesy low-carb twist on the classic tuna noodle casserole. This dish features tender zucchini noodles combined with flaky tuna, sautéed mushrooms, and a rich, flavorful cheese sauce. It is baked to perfection until hot, bubbly, and topped with golden melted cheese, making it a perfect comforting yet healthy dinner option.

Ingredients

Vegetables & Protein

4 medium zucchini, spiralized
2 cans (5 ounces each) tuna in water, drained
8 ounces mushrooms, sliced
2 cloves garlic, minced

Dairy & Sauces

2 tablespoons butter
4 ounces cream cheese, softened
½ cup heavy cream
½ cup chicken broth
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Spices & Seasonings

½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
Prepare the zucchini: Place the spiralized zucchini in a colander, sprinkle it lightly with salt, and let it rest for 10 minutes. This draws out excess moisture. Then, gently squeeze the zucchini with paper towels to remove as much liquid as possible to avoid a watery casserole.
Cook the mushrooms: Melt the butter in a large skillet over medium heat. Add the sliced mushrooms and cook them for 5 to 6 minutes until they soften and develop a light brown color. Add the minced garlic and sauté for an additional 30 seconds to release its aroma.
Make the sauce: Lower the heat to low. Stir in the cream cheese, heavy cream, and chicken broth. Keep stirring until the cream cheese fully melts and the sauce turns smooth and creamy.
Season and add cheese: Mix in the shredded cheddar cheese, onion powder, dried thyme, salt, and black pepper into the sauce. Continue cooking until the cheese melts completely and the sauce is rich and creamy.
Combine ingredients: Gently fold in the drained tuna and the prepared zucchini noodles into the cheese sauce, ensuring everything is evenly coated without breaking up the tuna too much.
Bake: Transfer the mixture to the prepared baking dish. Evenly sprinkle the shredded mozzarella and grated Parmesan cheeses on top. Bake for 20 to 25 minutes until the casserole is hot, bubbly, and the cheese is melted and lightly golden.
Rest and serve: Remove the casserole from the oven and allow it to rest for 5 minutes before serving to let flavors meld and the dish set slightly.

Notes

Removing excess moisture from zucchini prevents the casserole from becoming watery.
Do not overcook zucchini before baking as it will continue cooking in the oven.
Add chopped spinach or broccoli for extra vegetables and nutrition.
For richer flavor, use tuna packed in olive oil, but be sure to drain well.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course, Casserole, Dinner
Method: Baking
Cuisine: American