Tuna Zucchini Casserole Recipes

HEARTY TUNA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain.
• In a large mixing bowl, combine noodles, tuna, celery, and green onion. Stir in sour cream, mustard, and mayonnaise. Season with salt and thyme. Spoon 1/2 of the noodle mixture into the prepared casserole dish. Arrange a layer of zucchini over the mixture. Top with the remaining noodles, followed by a layer of zucchini. Top the entire casserole with cheese.
• Bake in preheated oven for 30 minutes, or until hot and bubbly. Sprinkle the casserole with tomatoes before serving.

TUNA ZUCCHINI CASSEROLE

Steps:

• Trim the ends off the zucchini and if small, slice them lengthwise. If they are larger, cut them into batons about 3/4 inch (2cm) thick. Place them in a colander and toss them with 2 teaspoons of salt. Let drain for 1 to 2 hours, shaking and turning them a few times, coaxing the excess water to drain away.
• Heat the olive oil in a skillet over medium heat. Add the scallions, thyme, some freshly ground pepper, the chili flakes, and 1/2 teaspoon salt. Cook, stirring frequently, until the scallions are wilted and soft, about 3 minutes. Remove from heat and set aside.
• Preheat the oven to 450ºF (230ºC). Blot the zucchini dry with a paper towel and toss them with a bit of olive oil on a baking sheet. (You can line the baking sheet with parchment paper for easier clean up if you want, or if you're parsimonious with the olive oil and are concerned they'll stick.) Spread them in an even layer, cut side down, and roast them in the oven just until tender, about 15 minutes, but don't cook them to mush.
• Remove from the oven and place the zucchini in a single layer in a shallow baking dish or gratin dish that will fit them snugly in an even layer. Strew the scallions over the zucchini. Drain the tuna and flake it over the scallions and sprinkle the cheese evenly over the top.
• Bake until the cheese is melted and starts to brown and the casserole is heated through, 10 to 15 minutes. Serve warm.

TUNA ZUCCHINI CAKES

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat., Add tuna, 1/2 cup bread crumbs, zucchini, eggs, parsley, lemon juice, salt and pepper to onion mixture; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties; coat with remaining bread crumbs. , In a large skillet, heat oil over medium heat. Add patties; cook 3 minutes on each side or until golden brown and heated through.

HEARTY TUNA CASSEROLE

Steps:

• Cook noodles according to package directions; drain. In a large bowl, combine the noodles, tuna, zucchini, sour cream, celery, onion, mayonnaise, mustard, thyme and salt. , Spoon half into a 2-qt. baking dish coated with cooking spray. Sprinkle with half of the cheese. Repeat layers. Top with tomato. , Cover and bake at 350° for 30-35 minutes. Uncover; bake 5 minutes longer.

TUNA ZUCCHINI NOODLE CASSEROLE

Steps:

• 1. Preheat the oven to 375 degrees and coat a 4-quart casserole dish with cooking spray. Set aside.
• 2. Place a large pot over medium heat and add in the olive oil. Once the oil heats, add in the garlic and red pepper flakes and cook for 30 seconds or until fragrant.
• 3. Add in the onions and cook until translucent, about 2-3 minutes. Once translucent, add in the celery, mushrooms and season with thyme, oregano and salt and pepper.
• 4. Cook for 5-7 minutes, stirring occasionally. Halfway through, add in the chicken broth and cook until reduced halfway. Once reduced halfway, stir in the parmesan cheese.
• 5. While the mixture is cooking, place your ingredients for the breadcrumbs in a bowl. Season with salt and pepper generously and then toss to combine and then add in the water. Using your fingers, roll like a dough until all of the meal is formed into dough. Set aside.
• 6. Add in the tuna and cook for 1 minute, just to heat up the fish. Pour the mixture into the prepared casserole dish.
• 7. Add the zucchini noodles to the dish and lightly toss around until the mixture evenly spreads throughout the noodles.
• 8. Take the almond meal "dough" and crumble into breadcrumbs over the casserole, evenly until all of the "dough" is used.
• 9. Cover the casserole with tin foil and bake for 20 minutes. Remove the tinfoil and bake 10 more minutes to get the breadcrumbs browned.
• 10. Remove the casserole from the oven, pour and excess water out into a sink and serve.

LAYERED CHEESY TUNA AND ZUCCHINI CASSEROLE

Steps:

• Cook the egg noddles in boiling water according to package directions; drain and rinse under warm water, then set aside.
• Drain the tuna and flake with a fork.
• In a large bowl, combine tuna, cooked egg noodles, celery and onions; mix well to combine.
• In another small bowl, combine sour cream, mustard powder, mayo, Parmesan cheese, milk, thyme, salt and pepper; add into the tuna mixture and toss well to combine.
• Set oven to 350°F.
• Grease a 2-quart casserole dish.
• Spoon HALF of the mixture into prepared dish.
• Top with HALF of the sliced zucchini.
• Then sprinkle with cheddar cheese.
• Top with noodle mixture then remaining zucchini.
• Sprinkle with more grated Parmesan cheese if desired.
• Bake covered with foil for 30 minutes.
• Remove from oven and uncover, sprinkle with grated mozzarella cheese, return to oven (uncovered) and bake for another 10 minutes.
• Sprinkle chopped tomato over casserole before serving.

CHEESY TUNA AND ZUCCHINI NOODLE CASSEROLE

Steps:

• Place spiralized zucchini (zoodles) into a pot and cover with well salted water; bring to a boil. Boil for 3 to 4 minutes, then empty into a colander to drain. Let drain for 2 to 3 hours, occasionally pressing out as much moisture as you can.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 9x13-inch glass casserole with cooking spray and add drained zoodles.
• Bake zoodles in the preheated oven for 10 minutes.
• Meanwhile, melt butter in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, about 1 minute. Add cream cheese and cook until softened, about 2 minutes.
• Remove zoodles from the oven and pour off any liquid. Add the skillet mixture to the zoodles, along with tuna, peas, Cheddar cheese, salt, and pepper. Stir until well combined. Sprinkle almonds on top.
• Bake until cheese is melted and bubbly, about 30 minutes.

TUNA ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350.
• Sauté carrots, zucchini and onion in butter until tender.
• Mix cooked vegetables, tuna, soup, pepper, and sour cream.
• Put into a greased 2 quart pan.
• Bake for about 45 minutes.