Tuna Zoodle Casserole

A creamy and hearty zucchini and tuna casserole filled with flavor but low on calories and carbs. Filled with nutrients and healthy fats. If you haven’t already invested in a spiralizer for your zucchini noodles, here is the one I use.

Yields 4 servings

Tuna Noodle Casserole
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  • 4 medium zucchini, spiralized
  • 1/2 cup shredded carrots
  • 2 cans wild planet tuna
  • 1/2 yellow onion, chopped small
  • 4 small stalks of celery chopped small
  • 1/2 TBSP ghee
  • 4 cloves garlic, zested
  • pinch salt
  • 3 TBSP ghee
  • 1 1/2 TBSP arrowroot powder
  • 1/2 TBSP paprika
  • 3 cups of almond milk
  • 1/4 cup crackers, crumbled
  • 1/4 cup almond flour


  1. Preheat oven to 350 degrees.
  2. Add 1/2 TBSP ghee to a stockpot and saute onions and celery for 5 minutes or until softened. Add tuna, zucchini, carrots and salt to onion and celery mixture. Cook for 3 minutes, then remove the mixture and place in a baking dish.
  3. Return to your stockpot and add 4 TBSP of ghee, once melted add arrowroot powder and make a "roux". Next slowly add in milk, while whisking together.
  4. Once sauce has combined, add to veggie mixture and stir to combine.
  5. Bake for 25 minutes. Next, sprinkle almond flour and crackers on top of the mixture and broil for 3-5 minutes or until brown on top.
  6. Note: If dairy doesn't bother your stomach, sprinkle shredded cheese on the bake with crackers.

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