Whole30 Tuna Zoodle Casserole
Ingredients
The zoodles
-
3
medium
zucchini
-
1
Tbsp
salt
The filling
-
1
Tbsp
ghee or olive oil
-
8
oz
white mushrooms
-
2
cloves
garlic
-
1
cup
raw cashews
-
¾
cup
water
-
1
Tbsp
nutritional yeast
-
2
5-ounce cans
chunk tuna
-
to taste
fresh parsley
Instructions
- 1. Preheat the oven to 350ºF.
- 2. Prepare the zoodles by chopping them into 1 ½ inch ribbons and salting them. Let them rest for 20-30 minutes.
- 3. Squeeze out excess water from the zoodles and discard the water.
- 4. In a skillet, heat ghee and sauté the mushrooms until golden brown, then add garlic and cook until fragrant.
- 5. In a blender, combine cashews, water, nutritional yeast, and salt, then blend until smooth.
- 6. Pour the sauce over the sautéed mushrooms and mix well.
- 7. Add the zoodles and drained tuna to the sauce and combine.
- 8. Transfer the mixture to a baking dish and bake for 10 minutes.
- 9. Optionally, broil for a couple of minutes to brown the top.
Nutrition Facts (estimated)
Servings
4
Calories
282
Total fat
19g
Total carbohydrates
14g
Total protein
19g
Sodium
1876mg
Cholesterol
27mg
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