Description
A keto-style mock macaroni and cheese turned into a meal. Substituting zucchini (zoodles) for noodles and adding tuna turns this traditional casserole into a low-carb, super delicious experience! No matter the choice of protein this is simple and delicious!
Ingredients
- 2 medium zucchini, spiralized
- cooking spray
- 2 tablespoons salted butter
- ½ cup chopped onion
- 1 clove garlic, crushed
- 8 ounces cream cheese, softened
- 3 (5 ounce) cans tuna, drained
- 1 (12 ounce) package frozen peas
- 1 ½ cups shredded sharp Cheddar cheese
- salt and ground black pepper to taste
- 1 tablespoon sliced almonds, or to taste
Instructions
- 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 9×13-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.
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 3 hrs 15 mins
Servings: 8