Keto Tuna Zoodle Casserole
The great
thing about this recipe is that it's incredibly easy to make and the
preparation time takes almost no time at all. Later you can freeze this pan and
save it for later or put it to work!
Ingredients
For the
Zoodles
- 3 medium zucchini, spiralized
For the
cheese sauce
- 1/4 cup heavy cream
- 1 teaspoon garlic
- 3 ounces cream cheese
- 1 cup shredded cheddar cheese
- 1 (12 ounce) can of tuna in water, drained
- 1 tablespoon butter
- 1 cup unsweetened almond milk
For the top
- 1/2 mozzarella cheese
- 1/2 cup cheddar cheese
Instructions
First, preheat
the oven to 350 degrees
Then, in a
9x13 baking dish, lightly spray the bottom of a cooking spray.
Place the
zoodles in the dish and spread out as much as possible.
Cook the
zoodles at 10 minute intervals. Remove and stir every 10 minutes, continue
cooking at 10 minute intervals until the moisture has evaporated.
** Depending
on the size and humidity level of the zucchini, it can take between 10 and 20
minutes. Remove when moisture has evaporated and they have shrunk, but before
they are brown or crisp. **
While the
zoodles are precooked, heat a medium pan over medium heat to melt the butter,
add the garlic, almond milk, heavy cream, cream cheese and 1 cup cheddar cheese.
Whisk the mixture until it is smooth and the cheese has melted. Stir in the
drained tuna. Remove from fire.
In the 9x13
pan, you pre-cooked your zoodles in layers, and the tuna sauce and the
remaining grated cheese. Bake 25-30 minutes until gold and boils.
Happy Cooking
Time.
