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Garden Zoodles Tuna Casserole

Out with the noodles, in with the zoodles! This simple, veggie-packed dinner is sure to be a crowd pleaser.

Total Time

45 minutes

Servings

6 servings

Ingredients

  • 1 (12 oz) can Chicken of the Sea® Chunk Light Tuna in Water, drained
  • 1 (15 oz) can light coconut milk
  • 1 egg white
  • 1 Tablespoon cornstarch
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1/4 cup grated parmesan cheese or nutritional yeast
  • 1/2 cup fresh chopped parsley
  • 1 1/2 lbs. zucchini or yellow squash, diced (or spiralized)
  • 2 cups frozen vegetable medley
  • 1/2 sweet onion, finely diced
  • 1/2 cup sharp cheddar
  • nonstick olive oil spray

Instructions

  1. Heat oven to 350°F.
  2. In a large skillet, whisk together coconut milk, egg, cornstarch, garlic salt, and pepper.
  3. Place on medium heat and whisk constantly, until the mixture begins to thicken.
  4. Remove pan from heat. Whisk in parmesan cheese or nutritional yeast and 2 tablespoons of parsley.
  5. In a 9x13" baking dish coated with nonstick olive oil spray, toss together zucchini or zoodles, vegetable medley, onion and tuna.
  6. Drizzle coconut milk sauce over the top of the casserole. Sprinkle with cheddar.
  7. Bake for 25-30 minutes, or until cheese melts. Garnish with fresh chopped parsley. For easy serving, allow to cool slightly before serving.

In this Recipe:

Chunk Light Tuna in Water

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