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Tuna Zucchini Noodle Bake

Delicious tuna, scrumptious zoodles, and fantastic flavors, this comforting casserole has it all.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Keyword: Budget-Friendly, Gluten-Free, Keto, Kid-Friendly, Low-Carb, Quick and Easy, Seafood
Servings: 6 people
Calories: 164kcal
Author: Chef Nichole


  • 4 zucchini medium, cut into noodles with a spiralizer
  • 2 teaspoons olive oil
  • 1/2 cup yellow onions diced
  • 12 ounces tuna cans, water-packed, drained
  • 1 tablespoon tomato paste
  • 15 ounces diced tomatoes can, drained
  • 1/2 cup skim milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup parmesan cheese fat-free, grated
  • 1/2 cup cheddar cheese fat-free, shredded


  • Preheat oven to 400 degrees, spray a 9 x 13 inch pan with nonstick spray. Spread the spiralized zucchini in an even layer in the casserole dish. Set aside.
  • In a large skillet, heat the oil, Once hot, add the onion and cook until soft, about 2 minutes. Add the tuna and tomato paste, cook for about 1 more minute. Stir in the diced tomatoes, milk, thyme, salt, and pepper. Bring to a simmer and stir in the parmesan until melted.
  • Pour the tuna mix over the zucchini noodles. Sprinkle with cheddar cheese on top. Bake, uncovered, for 15 minutes or until cheese is melted and bubbly.


Serving: 1cup | Calories: 164kcal | Carbohydrates: 10g | Protein: 18g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 507mg | Potassium: 663mg | Fiber: 2g | Sugar: 7g | Vitamin A: 586IU | Vitamin C: 32mg | Calcium: 201mg | Iron: 2mg |
SmartPoints (Freestyle): 5