A low-carb twist on the classic—this keto tuna casserole uses spiralized zucchini instead of pasta and a rich cheese sauce instead of soup. Cozy, creamy, and totally guilt-free.
Keto Tuna Noodle Casserole with Zoodles and Cheese Sauce
Servings
4
servings
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Ingredients
3 medium zucchini, spiralized (or use pre-spiralized zoodles)
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 1/2 cups shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cans (5 oz each) tuna, drained and flaked
1/2 teaspoon dried parsley or Italian seasoning (optional)
Directions
- Lightly sauté spiralized zucchini in a dry skillet for 3–4 minutes to remove excess moisture. Don’t overcook the zoodles or they’ll get watery—just warm them through. Transfer to a colander and let drain while you make the sauce.
- In the same skillet, melt butter and sauté garlic for 1 minute.
- Add heavy cream and bring to a gentle simmer. Stir in cheddar, Parmesan, salt, pepper, and herbs. Cook until cheese is fully melted and sauce is smooth.
- Add tuna and drained zucchini noodles to the skillet. Toss gently to coat everything in the sauce.
- Simmer for 2–3 more minutes until heated through. Serve hot.
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