Step 1

Preheat oven to 375 degrees

Step 2

Spiralize and sweat your zucchini for 30 minutes (demo in video). After 30 minutes wring well to dry.

Step 3

Sauté onions, celery and mushrooms using 2 tbsp of butter untitled softened. Set aside.

Step 4

Combine sour cream and mayo.  Season to taste and mix well.

Step 5

Add flaked drained tuna into sour cream and mayo mixture and incorporate well.  Pour tuna sauce mixture over your zucchini in a 9x13 Casserole dish.

Step 6

Add your sautéed vegetables.  Combine well.

Step 7

Add in your 4 oz of Shredded Cheddar cheese and stir well to incorporate.

Step 8

In separate bowl add 1/2 cup of blanched almond flour, and 4 oz. of grated Parmesan cheese and mix together well. Breaking up all of the clumps in the flour.

Step 9

Add 2 tbsp of melted butter to your flour and cheese mixture and mix well.  As you mix this will form a crumble.

Step 10

Sprinkle your keto breadcrumbs over the top of your casserole.

Step 11

Bake for 30 - 45 minutes (check often). Bake until golden brown.

Step 12

Optional Step:  After your Tuna Casserole is baked through, broil the top of the casserole for 1 - 2 minutes to make your bread crumbs golden brown.

Step 13

Let rest for 15 minutes before serving.

Step 14

Enjoy!