Tuna Green Chile Zucchini Casserole

This zucchini casserole with tuna and green chiles is paleo and Whole 30 approved, high protein, and low carb. Just like mom’s tuna noodle casserole, but MUCH healthier, with zucchini noodles!

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Recіpe аdаpted from : @ https://www.cottercrunch.com

Yіeld : 10 servings

Prep Tіme : 20 mіns

Cook Tіme : 20 mіns

Totаl Tіme : 40 mіns

INGREDIENTS

• Three 6–7 in zucchini (see notes for prep)
• Two 5 oz canned tuna (we used low mercury Safe Catch Tuna Elite)
• 4 oz of diced green chiles (no additive canned works)
• 1/2 c real mayo with olive oil or we use Primal Kitchen Chipotle Mayo (no additives or sugar added) *add 1/4 c more if you want extra creamy
• 2 tbsp chopped chives (plus extra for topping)
• 1/2 tsp seasoning salt of choice or natural sea salt with dehydrated garlic or onion added (primal palate has a great selection)
• 1 tbsp organic mustard (spicy or regular without added sugar. Annie’s Organic is Whole30)
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 c chopped onion (peeled)
• 1/2 cup chopped celery
• 1 tbsp avocado or olive oil
• 2 tbsp coconut flour or tapioca starch (Almond flour works too but does not hold together as well as other flours)
• 1/2 cup coconut milk or cream without additives (see notes for alternatives)
• 1/2 tsp chili pepper or red pepper flakes
• Parsley to garnish (optional)

INSTRUCTIONS

1. Wash and clean your veggies.
2. Preheat oven to 350F
3. Oil a 9x 13 shallow casserole dish. Set aside.
4. Ribbon cut or spiralize your zucchini into noodles. Press/Squeeze as much excess water out of them as you can. You can do so with a paper towel. Set aside. (see notes on how to remove excess water from zucchini noodles first)
5. In another bowl, combine your tuna (drained), mayo, green chiles, chives, mustard, pepper, and garlic powder. Mix thoroughly. Set aside.
6. Oil a medium skillet. Add in your onion and celery and seasoning of choice. Cook for about 6 minute so medium or until onion brown a bit.
7. Next add your coconut flour and milk to the skillet. Stir together with the celery and onion mix until no longer clumpy. this basically acts as a thickener. It’s okay if it’s not a smooth mixture, just make sure it’s mixable when adding to the zucchini noodles..
8. Add your zucchini noodles to the skillet and toss all together. Cover and let the noodles and mix cook together for 1 or 2 minutes on medium heat until zucchini is softened but not thoroughly cooked. Don’t let it get soggy
9. NOTE –> Try to press out ALL water from tuna and zucchini before mixing all together. You don’t want the casserole to have too much liquid
10. Remove skillet from heat and pour contents into a large bowl.
11. Mix your tuna/green chile mix in the same large bowl (with the zoodles/milk/onion mix).
12. Toss everything together.
13. Pour mix from the large bowl into your casserole dish. Top with extra seasoning of choice.
14. Bake for 10 -15 minutes or until edges are brown. If the casserole does not brown after 15 minutes, leave in an extra 5 -10 or until crispy edges.
15. Broil last minute or so to make crispier edges.
16. Remove from oven.
17. Garnish with optional parsley, chives, and top with red chili pepper flakes.
18. Serve immediately.
19. Keeps well in sealed container in fridge for up to 1 week. Freezes for up to 6 weeks but will contain extra water once thawed out.
20. See notes for tips and whole30 suggestions or regular Paleo options.

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