Tuna Zucchini Noodle Bake
Delicious tuna, scrumptious zoodles, and fantastic flavors, this comforting casserole has it all.
Servings: 6 people
Calories: 164kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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
SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5