Step 1

Wash and clean your veggies. Preheat oven to 350 F

Step 2

Oil a 9x 13 shallow casserole dish. Set aside.

Step 3

Ribbon cut or spiralize your zucchini into noodles. Press/Squeeze as much excess water out of them as you can. You can do so with a paper towel. Set aside. (see notes on how to remove excess water from zucchini noodles first)

Step 4

In another bowl, combine your tuna (drained), mayo, green chiles, chives, mustard, pepper, and garlic powder. Mix thoroughly. Set aside.

Step 5

Oil a medium skillet. Add in your onion and celery and seasoning of choice. Cook for about 6 minute so medium or until onion brown a bit.

Step 6

Next add your coconut flour and milk to the skillet. Stir together with the celery and onion mix until no longer clumpy. this basically acts as a thickener. It’s okay if it’s not a smooth mixture, just make sure it’s mixable when adding to the zucchini noodles..

Step 7

Add your zucchini noodles to the skillet and toss all together. Cover and let the noodles and mix cook together for 1 or 2 minutes on medium heat until zucchini is softened but not thoroughly cooked. Don’t let it get soggy

Step 8

–> Try to press out ALL water from tuna and zucchini before mixing all together. You don’t want the casserole to have too much liquid

Step 9

Remove skillet from heat and pour contents into a large bowl.

Step 10

Mix your tuna/green chile mix in the same large bowl (with the zoodles/milk/onion mix). Toss everything together.

Step 11

Pour mix from the large bowl into your casserole dish. Top with extra seasoning of choice.

Step 12

Bake for 15 -20 minutes or until edges are brown. If the casserole does not brown after 15 minutes, leave in an extra 5 -10 or until crispy edges.

Step 13

Broil last minute or so to make crispier edges. Remove from oven.

Step 14

Garnish with herbs and top and optional sliced lemon.

Step 15

Serve immediately. Keeps well in sealed container in fridge for up to 1 week. Freezes for up to 6 weeks but will contain extra water once thawed out.