Tuna Tomato Zoodle Bake
A budget friendly Tuna Tomato Casserole, perfect for weeknight dinners. 7 Ingredients. 30 Minutes In The Oven. Gluten-Free. Keto. Low-Carb.
Servings: 6 servings
- 4 zucchini (spiralized, should be at least 4-6 cups of zoodles)
- 1 onion (finely diced)
- 4 oz tomato paste (100g)
- 8 oz heavy cream (250ml)
- 2 can tuna
- 1 teaspoon dried thyme
- ½ cup shredded cheddar cheese (shredded)
- to taste salt and pepper
Preheat the oven to 350ºF.
Sauté the onions in a pot, in a little bit of oil until soft. Approximately 5 minutes.
Add the tuna, cream, tomato paste, thyme, salt and pepper and stir until everything is heated up and well combined.
Put the Zoodles into a 8"x8" baking dish and pour the sauce over the zoodles.
Top with cheese and bake for 20 minutes and then broil for about 2 minutes until the cheese is melted and golden.
Tips and Tricks:
If you have the time, I always recommend salting zucchini and letting it sit for 20-30 minutes before using it in a casserole. This draws out some of the moisture.
Calories: 263kcal | Carbohydrates: 11g | Protein: 17g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 373mg | Potassium: 698mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1232IU | Vitamin C: 29mg | Calcium: 137mg | Iron: 2mg