whole 30

This keto tuna casserole has zucchini noodles and green chiles for a delicious paleo, low-carb, high protein meal. Make this easy spiralizer recipe; it's just like mom's tuna noodle casserole, but MUCH healthier!

Keto Green Chile Tuna Casserole (with zucchini noodles )

zucchini (see notes noodles

canned tuna (around 2.5

oz of diced green chiles (no additive canned works)

c real mayo (no additives

tbsp chopped chives (plus extra for topping)

salt

tbsp organic mustard (spicy

garlic powder

tsp black pepper

olive oil

c chopped onion (peeled)

celery (chopped) or green peas

tbsp coconut flour

almond milk or coconut milk

tsp chili pepper or red pepper flakes

Herbs and fresh lemon

Wash and clean your veggies. Preheat oven to 350 F

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

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)

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

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.

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&#8217;s okay if it&#8217;s not a smooth mixture, just make sure it&#8217;s mixable when adding to the zucchini noodles..

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&#8217;t let it get soggy

NOTE

&#8211;&gt; Try to press out ALL water from tuna and zucchini before mixing all together. You don&#8217;t want the casserole to have too much liquid

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

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

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

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.

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

Garnish with herbs and top and optional sliced lemon.

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.

This was amazing. I was so worried my  tuna casserole with all the mushroom soup husband  would hate it. He had two helpings and loved it. Really good recipe. Thank you!

This recipe was amazing although it did take a lot longer to make than the 15 min prep and 15 min in the oven. Especially the spiralizing. I had been uncertain how this would turn out, but had zucchini from my garden to use. (Always on the hunt for more zucchini recipes.) Also, a medium skillet is too small for tossing the zucchini with the sauce. I used a 14" one instead. Both my husband and I were pleased with how it turned out and I'll definitely make it again.

Hi!
I used this recipe for inspiration as I had a bunch of yellow zucchini from the garden that needed using and I loosely follow a keto/ low carb diet. So when I found this recipe I was excited because I love a casserole , I've made lots of low carb casseroles and this is definitely one of the best and tastiest!
I followed the recipe but added some things. 
I baked the zoodles and squeezed them so I had no excess water so that's a great tip!
I added parsley ,the dry onions and celery heart leaves to the tuna mayo mixture with everything else. 
And in the saute mixture I did a whole onion added some sweet red peppers ,a spicy cubanelle pepper and diced portabello mushroom I had in the fridge because they needed using but I'm so glad I did because they added beautiful flavor. I increased the cream a bit since I added all the extra vegetables and I sifted and whisked the coconut flour into the cream before I added it to the sauteed mixture and it was perfectly smooth and mixed in perfect, no lumps or clumps at all so I'd suggest doing that. 
Then I sprinkled the top with nutritional yeast like another commenter.  It came out delicious,  I actually said yum out loud when I took the first bite ? thank you so much for coming up with this ,it's so super yummy, and since I got local, wild, sustainable oceanwise tuna is doubley guilt free!!???

I made this last night for dinner and I'm having leftovers now for my lunch. It turned out great. It's also easily adaptable for whatever you have that needs used up in the fridge. For me it definitely took longer then the 15 minutes of prep time.  I made it as directed except for the following: I spiralized the noodles first and tossed them with a little salt to sweat them and occasionally tossed them while I was prepping everything else, I just used less salt when I seasoned the rest of the meal. Then right before I put everything together I squeezed all the water out and spread it out on paper towels and blotted them. I also added some dried mushrooms because I thought they would also soak up some of the moisture. At the end before I put it in the oven I dotted the top with cashew cheese, I use Treeline Herb-garlic flavor but Kite Hill would also be wonderful . It all turned out great. My daughter who doesn't like zucchini noodles liked it as well. If you are missing the peas because you don't do peas anymore you can buy thin asparagus that are about as big around as a pea and then dice them into pea sized shapes. I do that for my pot pies and it works well. If you wanted to try something different bits of artichoke might taste good with the creaminess of the dish. I was almost tempted to use canned chicken because I had it on hand. I had to go to the store anyway so I bought Tuna and I'm glad I did, but chicken would work too if that's all you had or didn't like tuna. Thank you for the dish I'm sure I'll be making it more in the future.

This was fabulous! I sautéed the zucchini first because I was sacred about it being too watery. Used a 9x9 and  used my own chipotle ranch recipe! Husband approved!

Made this last night, it was great, had a great flavor. I baked the zucchini beforehand as suggested, but still came out a little watery. I didn’t mind too much though, was still delicious.

This was delicious!  On a cold autumn evening, with snowing falling, I wanted something that would be healthy, follow my dietary needs, as well as satisfy my desire for "comfort food."  I decided to try this recipe out.  I am so glad I did!!!  My husband and I very much enjoyed this tuna zoodle casserole.  I highly recommend!  This will become a regular over the winter months in my house.  Thanks!

My whole family loves this tuna casserole!

Delicious! We made with the chipotle mayo and no chilies, and it still had a nice kick. Highly recommend!

Tasted great, but it probably needed a smaller than 9 x 13 pan, to look like a casserole. It looked pretty sparse. I also added a TB of Parmesan to my serving. This gave it some texture.

Amazingly good. I followed all the special tips for dying zuchini. For the rue I whisked the coconut milk and coconut flower - no lumps. This dish is a keeper. What I did learn is I need to use larger zucchini for the 9 × 13 casserole. Maybe how many cups of zuchini for this recipe might be helpful.

I made this last night and it was FANTASTIC! I pretty much love any kind of tuna casserole (and will admit that Tuna Helper is actually decent) so was excited to try this. The only change I made was to the thickener, of which I substituted w/arrowroot power. Tip: spiralize your zucchini noodles the night before, if possible, and place in paper towel-lined casserole dish, cover top and sides w/paper towels and then cover w/plastic wrap and place in refrigerator until the next day. Virtually all of the water is removed from the zucchini.

I was craving something delicious and different while on whole 30 and this hit the spot! I used the Avocado mayo from primal kitchen instead of the chipotle, because I’m not a big spice girl. I would say the cook temperature took a little longer than the initial 10 minutes, so I would recommend a full 25 to get that baked dish crispiness. I would potentially add a little more tuna next time, too. Overall, really good flavors. Products from Whole Foods made this one really easy. I am no cook and my husband is loving me whipping delicious things up in the kitchen like this! Can’t wait to see more!

My husband and I loved this! I used canned salmon instead of tuna and it was soo good! We will definitely make again.

I was skeptical but tried it and almost ate it all before my husband got home.  I don't like making zoodles so I ran the zucchini through my food processor making thin slices.  Worked great.    I have a lot of this tuna in my pantry and it is in the middle of  COVID-19 quarantine.  I googled and found this gem. Saved it in my keeper file.  Thanks!  Tara

Absolutely delicious recipe I've made several times now!

This is so delicious! Even my picky little guy loved it! Thank you so much!

Looks so delicious and healthy! I can't wait to try this recipe!

We always have so many zucchinis this time of year and I am always looking for new recipes! This looks soooo delicious!

Packed full of amazing flavors! Everyone at my house loved it!

We have so many zucchini from our garden. This is a fabulous recipe for them! We love it!

We are big tuna eaters in our house and this is amazing! Love how simple it is to put together!

I just recently found your blog, this has the kind of healthy, paleo recipes I have been looking for.  This tuna casserole was so good!  Wow, much better than Mom's.  I also felt okay after eating it!  Thanks, a great recipe!

Gag!  This is labor intensive and has a very weird texture and flavor. Slimy 
My husband  Likes it but tuna and green chilies.  No bueno

https://www.youtube.com/watch?v=jv6gjcQgOks

Paleo Tuna Green Chile Zoodle Casserole. An easy, paleo, zucchini noodle casserole that's Whole 30 approved, high protein, and low carb. Wholesome yet healthy, this dish can feed a family! A great way to use your spiralizer and boost your nutrition.

FULL PRINTABLE RECIPE - https://www.cottercrunch.com/paleo-tuna-green-chile-zoodle-casserole/

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Paleo Tuna Green Chile Zoodle Casserole {Whole 30 Recipe}

Giardiniera is a delicious way to preserve summer's bounty. These Italian-style fermented vegetable pickles can be made hot or mild. Serve them as an antipasta, with cheese and crackers, or use it as a delicious sandwich filling.

Fermented Giardiniera: Italian Pickled Vegetables

cauliflower,

coloured peppers, thinly sliced

carrots

cucumbers

celery stocks, diced

onion,

garlic

bay leaves

thyme

1-4 hot peppers, thinly diced (optional)

salt (non-iodized)

water, enough

Wash and prepare all the vegetables as instructed.

Mix the vegetables and salt in a large bowl.

Pack into a sterilized jar with the herbs. They should be in their tightly, but not pounded in like sauerkraut.

Pour water into the jars, making sure all the vegetables are below the brine. Use a weight to keep the vegetables submerged.

Leave the jar to ferment in a dark location (a kitchen cupboard is perfect) for 3-7 days.

I saw some similar recipes, but I didn't know the name is giardiniera. I will try it with a mild taste, without the chili peppers.

Looking for a health, delicious and quick snack? Try making a jar of fermented snacking vegetables. It doesn't take long to prepare, and probiotic pickled vegetables are always popular. Ferment all your favourite veggies!

Fermented Vegetable Sticks

mixed firm vegetable (see notes)

filtered water

Wash and cut the vegetables into snack-sized pieces.

Pack the vegetables into the jar making sure that they are 1&#8243; below the top. The amount of vegetables that can be packed into a jar will depend on the type of vegetables. For example, cauliflower takes up a lot more room the carrots.

Add in the salt and any additional flavours that you&#8217;re using.

Add the culture and pour over filtered water, leaving 1&#8243; of headroom at the top of the jar, while still ensuring that the vegetables stay submerged.

Often the vegetables can be packed in tightly so that they don&#8217;t float, but if they are floating, use a weight to keep them below the brine.

Allow to ferment somewhere cool and dark (around 18C is best). After 2-3 days the vegetables will have developed a nice flavour, while still remaining crisp.

Store in the refrigerator and enjoy within 4 weeks.

Instant Pot Beef Ragu from The Modern Proper

Instant Pot Beef Ragu

onion, chopped

celery,

carrots,

garlic cloves,

tsp pepper

3.5 lb chuck roast,

(28 oz) can whole stewed tomatoes

tsp allspice, ground

cinnamon

beef stock

Heat the olive oil and add in onion, celery and carrots

Stir until vegetables are soft, about 5-7 min

Add in remaining ingredients, squeezing the whole tomatoes with your hands to crush them before adding them and their juices

Give ingredients a quick stir and close the lid.Set instapot to the meat/stew mode and allow to cook for the set high pressure 35 minute cook time

Once finished, leave the steam valve on natural release until the float valve is all the way down.Open lid and remove beef to shred, discarding any large pieces of fat in the process

Once shredded stir beef back into the pot and return to saute mode

Serve over polenta, fresh pasta, zucchini noodles or spaghetti squash

<h3>An easy Keto Strawberry Vanilla Smoothie that is Squeaky Clean Keto compliant, and perfect for when you just can't stand another egg for breakfast!  Dairy free, Vegan, Paleo, and Whole 30 friendly too!</h3>

Keto Strawberry Vanilla Smoothie - Sckc

strawberries

coconut milk

water

vanilla extract

Keto Strawberry Vanilla Smoothie - SCKC

Combine all of the ingredients in a blender.

OMG - can't believe you posted this "Smoothie" that is SCKC compliant!  I was just about to write and ask if Almond Milk smoothies were OK and I hate to be one of those people who say "but, can I have this?"  when you've clearly spelled out the rules.  So now that I have your attention, I'll take my chances:  does sugar-free, nearly zero carb protein powder comply?  (Isopure?) I'm thinking maybe not since it is a processed product but it would add protein.

Made with almond milk and low carb sweetener. DELICIOUS!! Thanks for sharing.

This was delicious! Honestly, I didn't think I would like it since it doesn't have sweetener, but I was pleasantly surprised. Would make it again just like this even after SCKC.  I had it for a snack but will be adding collagen protein to it if I make it for breakfast. Otherwise, I don't think I'd last until lunch. lol

This sounds yummy I will definetly have to try it :)

I made this when i was doing the SCKC and it was a nice treat in the midst of a very restrictive diet.  I am currently just plain keto and made it again with sweetener, chia seeds, and a pinch of salt.  I feel that the original recipe needs two things added:  a pinch of salt and ice equivalent of water when using fresh strawberries.  I am an experienced cook so knew to do this.  I give it five stars for the nonsqueaky version and five for the squeaky as it is so nice to have as a treat on squeaky!

I love simple and quick recipes like this! So delicious and easy for those mornings you just don’t want to look at another egg! :)

We took classic Indian chicken tikka masala and turned it into a soup that is the definition of cozy. Slurping encouraged.

Tikka Masala Soup

coconut oil

cayenne pepper

tbsp garam masala spice mix

ginger

tsp cumin

tsp tumeric

chicken stock

(28 ounces) can crushed tomatoes

(14 coconut cream

kosher salt

chicken chicken

Heat coconut oil over med-high heat in a heavy soup pot

Sauté the onion for 4 minutes then add garlic for 3 more minutes

Add cayenne pepper, garam masala, ginger, cumin, turmeric, and cinnamon

Sauté for 3 minutes longer until spices are fragrant.Add to the pot, 2 cups of chicken stock, tomatoes and coconut cream

Using an immersion blender, or stand blender purée soup until smooth and creamy

Season with salt and add shredded chicken.

We really, really like soup. Especially this creamy vegetable curry soup, which comes together in 30 minutes, and is vegan to boot.

Vegetable Curry Soup

onion, diced

carrot,

celery,diced

jalapeño seeded and minced

tsp fresh ginger, grated

garlic cloves

tbsp yellow Indian curry powder

tbsp garam masala

vegetable stock

tsp salt

tbsp cilantro, roughly chopped (extra for garnish)

oz mushrooms

eggplant,

broccoli,

red bell pepper, diced

zucchini,

In a large heavy bottomed pot over medium heat add olive oil and heat for 1 minute

Add onions, celery, carrots and jalapeños and cook until vegetables are tender

Add garlic and ginger and cook for 2 more minutes

Add curry and garam masala and stir until fragrant.Add to the pot the vegetable stock and coconut milk and salt and stir until coconut milk in fully incorporated

Serve warm with cilantro or green onions and flat bread.

Brilliantly green and glassy with oil, our chimichurri sauce recipe positively vibrates with red wine vinegar's vibrant sharpness and parsley's verdant herbaceousness.

Chimichurri Sauce

shallot

parsley,

oregano,

tsp kosher salt

tsp red pepper flakes

extra virgin olive oil

red wine vinegar

In a small food processor pulse the shallot, parsley, oregano, garlic cloves, kosher salt and pepper until combined, but still able to see the ingredients clearly (slightly chunky).In a small bowl add the red wine vinegar, olive oil and the red pepper flakes to the parsley mixture

Stir until combined.*This will store in refrigerator for up to two weeks.** Make about 1 cup

We’re back at it with the easy sheet pan dinners, and tonight we’re dressing up basic cauliflower and chicken with our latest favorite secret ingredient in this za’atar chicken sheet pan dinner.

Za'Atar Chicken Sheet Pan Dinner

chicken

tbsp za'atar spice blend

shallots,

tbsp za'atar

garlic cloves, finely minced

Za'atar Chicken Sheet Pan Dinner

Using a paper towel, pat chicken down until dry

In a small bowl mix together olive oil, 2 tsp of the salt and za’atar spice blend

On a large baking sheet toss cauliflower and shallots with half of the za’atar mixture

Coat chicken with remaining mixture and arrange between cauliflower

Sprinkle chicken with remaining salt and bake for 35-40 minutes

While chicken is baking make za’atar oil by mixing together all ingredients.When chicken is done, and you get an internal temperature reading of of 160°F on a meat thermometer, drizzle the chicken thighs with za’atar oil and serve! Serve with optional hummus, tahini sauce or tzatziki

This Thai-inspired whole chicken is poached in coconut curry broth—a one pot dish that makes for a simple, flavorful weeknight dinner.

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