Tuna Tomato Zoodle Bake

5 from 1 vote

A budget friendly Tuna Tomato Casserole, perfect for weeknight dinners. 7 Ingredients. 30 Minutes In The Oven. Gluten-Free. Keto. Low-Carb.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Main Course

Cuisine: American

Servings: servings

Calories: 263kcal

Author: Roche Woodworth

Ingredients

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

Instructions

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.

Notes

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.

Nutrition