Ingredients
Scale
- 2 medium zucchini (spiralized)
- 2 cans of tuna (drained)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup diced bell pepper
- 1/2 cup chopped onion
- 1 tsp garlic powder
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures that your casserole bakes evenly.
- Sauté the Vegetables: Heat olive oil in a pan over medium heat. Add the chopped onion and diced bell pepper, sautéing them until they become soft, which should take about 3-5 minutes.
- Cook the Zoodles: Incorporate the spiralized zucchini (zoodles) into the pan with the sautéed vegetables. Cook for an additional 2-3 minutes, allowing the zucchini to soften slightly while maintaining some of its crunch.
- Prepare the Tuna Mixture: In a separate bowl, combine the heavy cream, drained tuna, garlic powder, salt, and pepper. Mix well to ensure that the ingredients are thoroughly combined.
- Combine and Transfer: Add the tuna mixture to the pan with the sautéed vegetables, stirring to combine all the flavors. Once mixed, transfer the entire contents to a baking dish.
- Cheese It Up: Sprinkle the shredded cheddar cheese evenly over the top of the casserole. The cheese will melt beautifully, creating a golden, bubbly finish.
- Bake to Perfection: Place the casserole in the preheated oven and bake for 20-25 minutes. You’ll know it’s ready when the cheese is bubbly and golden brown.
Nutrition
- Serving Size: One Normal Portion
- Calories: 300
- Fat: 22g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 25g