A budget friendly Tuna Tomato Casserole, perfect for weeknight dinners. 7 Ingredients. 30 Minutes In The Oven. Gluten-Free. Keto. Low-Carb.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Serving Size 6servings
Ingredients
4zucchini(spiralized, should be at least 4-6 cups of zoodles)
1onion(finely diced)
4oztomato paste(100g)
8ozheavy cream(250ml)
2cantuna
1tspdried thyme
1/2cupshredded cheddar cheese(shredded)
to tastesalt 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.