zucchini casserole

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}

You're going to love this easy zucchini casserole! Deliciously cheesy, low in carbs and keto friendly, this zucchini bake makes a wonderful summer side dish that even the kids will love. A great way to use up that bounty of summer squash.

Cheesy Zucchini Casserole

zucchini,

butter

eggs

heavy cream

onion

tsp salt

tsp pepper

Parmesan cheese

pork

Bring a large pot of lightly salted water to a boil. Add the zucchini and cook until just tender, about 4 minutes. Drain well in a colander.

Preheat the oven to 350F. Grease a 9-inch round or 8-inch square ceramic baking dish. Spread the zucchini in the pan and dot with pieces of butter.&nbsp;

In a large bowl, whisk together the eggs and cream. Stir in the onions, salt, and pepper, and half of the cheddar cheese. Pour over the zucchini.&nbsp;

Sprinkle the top with the remaining cheddar, the parmesan, and the pork rinds. Bake 35 minutes, until bubbly and the edges are nicely browned. Sprinkle with chopped basil, if desired.&nbsp;

This zucchini casserole is sauteed squash tossed in a creamy sauce with plenty of cheese, all topped off with cracker crumbs and baked to perfection. An easy and simple make ahead side dish!

Zucchini Casserole

butter (divided use)

flour

zucchini

onion (diced)

garlic (minced)

salt and pepper

thyme

milk

cheddar cheese (divided use)

buttery crackers (crushed)

parsley (chopped)

cooking spray

Melt 2 tablespoons of butter in a large pan over medium heat. Preheat the oven to 350 degrees F.

Add the zucchini and onion to the pan and cook for 5-6 minutes or until vegetables are tender. Add the garlic and cook for 30 seconds. Season with salt and pepper to taste.

Remove the squash mixture from the pan and place in a large bowl. Cover to keep warm.

Wipe out the pan with a paper towel.

Melt 2 more tablespoons of butter in the pan. Add the flour and whisk to combine.

Cook the flour mixture for 1 minute, stirring constantly.

Whisk in the milk and cook for 2-3 minutes. Add the cream, thyme and salt and pepper to taste.

Cook the sauce for an additional 2 minutes or until just thickened. Remove the sauce from the heat.

Coat a 2 quart baking dish with cooking spray.

Pour the sauce into the bowl with the zucchini and onions. Add 1 1/2 cups of cheese and stir to combine.

Pour the squash and cheese mixture into the prepared dish.

Sprinkle the remaining cup of shredded cheese over the top of the casserole.

Melt the remaining 2 tablespoons of butter. Pour the butter into the crushed crackers and stir to combine.

Sprinkle the crackers over the layer of shredded cheese in the casserole.

Bake for 15-20 minutes until cheese has melted and crackers are golden brown.

Sprinkle with parsley. Let stand for 5 minutes, then serve.

https://content.jwplatform.com/videos/fNT8cFlf.mp4

Baked zucchini casserole recipe, prepared Mediterranean-style. Layers of zucchini, carrots, onions w/ a perfectly spiced meat sauce. Low Carb. Gluten Free.

Mediterranean-Style Zucchini Casserole Recipe

Private Reserve Greek extra virgin olive oil

yellow onion, halved (chop half of the onion

garlic cloves,

lb beef turkey

Salt and pepper

tsp allspice

tsp sweet Spanish paprika

nutmeg

tomatoes

tomato paste

water

carrots, sliced into thin rounds

parsley

In a saucepan, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add chopped onions (leave the sliced onions for later) and garlic and cook minutes, stirring regularly, until softened and fragrant (do not brown).

Add meat (ground turkey or lean ground beef). Break the meat up to help it brown. Season with salt and pepper. Raise heat to medium-high and cook meat until fully browned, stirring occasionally. If there is any fat or extra liquid at this point, carefully drain and return saucepan back to heat.

Now season with allspice, paprika, and nutmeg. Stir to combine.

Add chopped canned tomatoes with juice, tomato paste and water. Bring to a boil, then lower heat and simmer for 7 to 10 minutes or so. Remove from heat.

Add zucchini, carrots, and sliced onions to the bottom of a casserole dish like this one. Add the meat sauce and spread evenly.

Cover the casserole dish tightly with foil. Bake in 375 degrees F heated-oven for about 40 minutes. Then uncover, and then broil for a brief few minutes, watching carefully.

Remove from oven and garnish with fresh parsley. Transfer to dinner bowls, add a drizzle of Private Reserve EVOO. Serve with Lebanese rice or your favorite crusty bread.

This is my kind of meal! I love that you have the veggies and protein all in one!

Loved it. We added spinach, broccoli, mushrooms, and olives to ours.

Ice nice to have more ideas for zucchini. Looking forward to a low-carb casserole!

Gorgeous colorful dish with so much flavor!!!

What a beautiful dish. Very healthy and perfect for a weekend after coming from the gym.

Hi Suzy,
Made this tonight and found it OK but I found it needs something to lift it. I'm so used to your recipes being flavour explosions however this was nice but not as I expected. I did add the Allspice but it wasn't mentioned in the instructions. 
I will make this again but spice it up a bit. 
I love your site and use your recipes every week, your enthusiasm for Mediterranean cuisine is intoxicating.
Thanks and keep up the good work.

I'm somewhat embarrassed here.  I've been making your recipes for awhile now and I love every single one I have tried but until today, I hadn't taken the time to thank you!  Last night I made the Mediterranean style zucchini casserole and it was absolutely delicious!  I just finished the leftovers for breakfast and it was even better the second day.  I used ground turkey since that's what I had on hand and I also tossed in some chickpeas to up the fiber.  Like many of your recipes, the ingredients are almost always on hand and the blend of flavors and spices are wonderful.  Many thanks again for your time and efforts!  Please keep your recipes coming...

This is a great way to use your zucchini straight from the garden! It&#039;s perfect as a low carb side dish option. 

Roma tomatoes (sliced ¼”)

½ pounds zucchini (sliced ½”)

Italian seasoning

basil

onion (finely chopped)

bread crumbs

butter (melted)

parmesan cheese

mozzarella cheese

Preheat oven to 375°F.

Cook onion in olive oil (for the topping) until tender, about 5 minutes. Set aside.

Slice tomatoes and place on paper towels to absorb liquid, about 2-3 minutes.

Combine zucchini, Italian seasoning, olive oil and garlic in a bowl. Toss well and season with salt and pepper.

Alternate zucchini and tomatoes in stacks. Place the stacks on their sides in a 2 ½ qt baking dish or 9x13 pan. Cover with foil and bake 25 minutes.

Meanwhile, combine all topping ingredients in a small bowl (including onions from in step 1) and mix well.

Remove foil from casserole and top with topping. Bake uncovered an additional 20 minutes or until zucchini is tender.

Sprinkle with fresh herbs and serve warm.

This is an easy recipe for low carb lasagna with ground meat, where noodles are replaced by thin zucchini slices. Since most of the flavor resides in the rich meaty sauce, the lack of noodles doesn&#039;t detract. This recipe prevents a watery lasagna by simply making the sauce extra thick, avoiding extra steps like pre-salting or grilling the zucchini slices.

Zucchini Lasagna

zucchini ((Note 1))

beef ((Note 2))

(15-ounce) can tomato sauce ((Note 3))

onion ((Note 4))

mozzarella cheese ((Note 5))

parmesan cheese ((Note 6))

oregano

table salt

cayenne

Brown Beef: Add ground beef to high-sided pan (Note 8) over medium-high heat. Crumbling beef with stiff utensil, cook until browned and released water has evaporated, 7 to 8 minutes. Optionally, drain off grease in pan, especially if using less than 90% lean beef.

Make Tomato Sauce: Add onions to pan with ground beef over medium-high heat. Cook until onions are softened and translucent, stirring occasionally, a few minutes. Reduce to medium heat, and stir in tomato sauce. Simmer until sauce is thick and clings to meat and onions (important for liquid control; Note 9), stirring frequently, about 10 minutes. Stir in oregano, salt, and cayenne until well-mixed, about 1 minute. Turn off heat.

Prep Oven &amp; Cut Zucchini: Position oven rack in lower half of oven, and preheat to 375 F. For each zucchini, slice off and discard both ends. Stand zucchini vertically on a stable flat end, and carefully slice into 1/8 to 1/4 inch thick strips along the length (Note 10).

Assemble Lasagna: Arrange one-third of zucchini slices along bottom of 8x8 inch baking dish, slightly overlapping each other. Evenly spread half of meat sauce over zucchini slices. Distribute 1/2 cup of mozzarella over meat sauce. Repeat with another zucchini layer, meat sauce layer, and mozzarella layer. Top with remaining zucchini slices. Add another 1/2 cup mozzarella and 1/2 cup parmesan over zucchini slices. Give baking dish a quick shake so that cheeses spread out and settle into cracks. (See Note 11 for make-ahead option.)

Bake &amp; Serve: Bake uncovered at 375 F until lasagna is golden brown on top, about 45 minutes (Note 12). Cool for 15 minutes to allow lasagna to set and cease bubbling before slicing. Serve (Note 13) and store any leftovers (Note 14).

Three Cheese Zucchini Gratin has layers of creamy, cheesy sauce and is topped with a crunchy buttery topping. Ooey-gooey and cheesy, this low-carb take-on comfort food will please any crowd!

Three Cheese Zucchini Gratin

Tablespoons butter

Tablespoons all-purpose flour

black pepper

whipping cream

Parmesan cheese divided

mozzarella cheese divided

zucchini (sliced about 1/4 inch thick)

chives

Preheat oven to 400 degrees. Lightly spray a 2-quart casserole dish with cooking spray and set aside. In a small saucepan melt 2 Tablespoons butter over medium heat and which in the flour, salt and pepper. Add the whipping cream and stir for about 2 minutes until it starts to thicken. Add ¼ cup parmesan cheese.

Arrange half of the zucchini in the prepared casserole dish overlapping each other. Spread half of the sauce on top followed by ½ cup mozzarella cheese. Repeat with another layer of zucchini and sauce topped with mozzarella cheese and remaining parmesan cheese.

Bake for 25 minutes or until the zucchini are fork tender and the top is starting to brown. Sprinkle with chives before serving.

Packed full of fresh zucchini and cheddar cheese, this easy and creamy Zucchini Casserole is a delicious, low carb dinner that comes together in just 30 minutes!

garlic cloves, (minced (1 tablespoon minced garlic))

pepper, (or to taste)

cheddar cheese, (divided)

chopped fresh parsley, (for garnish)

Preheat oven to 350˚F.

Grease a 9-inch baking dish with butter.

Add the sliced zucchini to the baking dish and sprinkle with salt; mix and set aside.

In a mixing bowl whisk together the heavy cream, eggs, parmesan cheese, garlic, basil, nutmeg, and ground pepper.

Layer 1/2 cup of shredded cheddar cheese over the zucchini.

Pour the prepared cream sauce over the zucchini and scatter pieces of butter over the zucchini and sauce.

Bake for 25 minutes.

Remove from oven and sprinkle with remaining cheese.

Bake for 7 to 10 more minutes, or until bubbly, browned, and zucchini is tender.

Remove from oven and let stand 10 minutes.

Garnish with parsley; Cut and serve.

https://www.youtube.com/watch?v=Qpkxuy7tQ_8

Zucchini Casserole – Packed full of fresh zucchini and cheddar cheese, this easy and creamy Zucchini Casserole is a delicious, low carb dinner that comes together in just 30 minutes!
FULL POST AND RECIPE: https://diethood.com/zucchini-casserole/

INGREDIENTS:

2 to 3 zucchini, sliced into half moons about 1/4-inch thick (you will need 6 cups total)
1/4 teaspoon salt
1/3 cup heavy cream
3 eggs
1/4 cup grated parmesan cheese
3 to 4 garlic cloves, minced (1 tablespoon minced garlic)
1 teaspoon dried basil
1/8 teaspoon ground nutmeg
1/4 teaspoon fresh ground pepper, or to taste
1 1/2 cups shredded cheddar cheese, divided
2 tablespoons butter, sliced into 1/4-inch thick pieces
chopped fresh parsley, for garnish

DIRECTIONS:

Preheat oven to 350˚F.
Grease a 9-inch baking dish with butter.

Add the sliced zucchini to the baking dish and sprinkle with salt; mix and set aside.

In a mixing bowl whisk together the heavy cream, eggs, parmesan cheese, garlic, basil, nutmeg, and ground pepper.

Layer 1/2 cup of shredded cheddar cheese over the zucchini.

Pour the prepared cream sauce over the zucchini and scatter pieces of butter over the zucchini and sauce.

Bake for 25 minutes.

Remove from oven and sprinkle with remaining cheese.

Bake for 7 to 10 more minutes, or until bubbly, browned, and zucchini is tender.

Remove from oven and let stand 10 minutes.

Garnish with parsley.

Cut and serve.

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