Tuna Zucchini Casserole
- 5 medium zucchinis (spiralized)
- 2 Tbsp. extra virgin olive oil (divided)
- 1 small yellow onion (diced)
- 8 oz. cremini mushrooms (sliced)
- 2 large garlic cloves (minced)
- 1 Tbsp. all-purpose flour
- 1 cup unsweetened almond milk
- 1 tsp. reduced sodium vegetable base Better Than Bouillon
- 1 tsp. Italian seasoning
- 3/4 cup white cheddar cheese (shredded)
- 1/4 cup mozzarella (shredded)
- 2 5 oz. cans of solid albacore tuna (drained)
- 1/2 cup seasoned bread crumbs
- Salt (to taste)
- Pepper (to taste)
- Parsley (chopped (for garnish))
- Lemons (sliced (for garnish))
- Preheat oven to 350 degrees F.
- Place spiralized zucchini on parchment lined baking sheet. Bake approximately 20 mins to remove excess water.
- While zucchini is baking, heat 1 Tbsp. extra virgin olive oil in large pan over medium heat. Sauté onions and mushrooms 5 minutes or until onions are translucent and mushrooms are just tender.
- Add garlic to pan and cook 1 minute. Season with salt and pepper to taste.
- Stir in 1 Tbsp. flour followed by 1 cup unsweetened almond milk, 1 tsp. Better Than Bouillon and 1 tsp. Italian seasoning.
- Add white cheddar cheese and mozzarella and stir until melted into sauce.
- Lastly, add tuna and baked zucchini spirals into cheese sauce. Gently fold ingredients until well combined.
- Spray medium baking dish with nonstick cooking spray. Transfer zucchini tuna mixture into dish.
- In a small pan over medium-high heat, cook bread crumbs and 1 Tbsp. extra virgin olive oil until golden brown.
- Sprinkle bread crumbs over medium-high heat and bake casserole 20-25 minutes.
- Let cool 10-15 minutes before serving.
- Garnish with fresh parsley and lemon slices.