Healthy Whole Food Low Carb Tuna Casserole Dinner
How to Make It
Step 1
Using a ribbon spiralizer or vegetable peeler, slice the zucchini into thin ribbons. Lay them flat on a clean paper towel and sprinkle the salt. Toss using your hands to distribute the salt and let stand for 15 minutes.
Step 2
Fold the towel and twist it over the sink to squeeze out all the excess water from the zucchini. Set aside. Preheat your oven to 350 F/180 C and lightly grease a medium casserole.
Step 3
Slice the mushrooms and mince the garlic. Place a skillet over high heat and add the ghee. Once the skillet is hot, add the mushrooms and cook for 3-4 minutes until golden.
Step 4
Drop the heat to medium and add the garlic. Cook for 30 seconds, stirring continuously. Add the coconut milk and stir.
Step 5
Drain the tuna cans and add their contents to the skillet. Add the zucchini ribbons and black pepper. Stir, taste, and adjust seasoning if needed.
Step 6
Transfer to the casserole dish and bake for 10 minutes. Let it cool for 10 minutes before serving. Garnish with chopped parsley and serve with lemon slices.
Ingredients
- Zucchini – 2 large
- Salt – 1 tsp
- Ghee – 2 tbsp
- Mushrooms – 3 large
- Garlic – 2 clove
- Coconut milk – 0.75 cup
- Tuna – 2 can – each 5 ounce net weight
- Parsley – 2 tbsp, chopped
- Black pepper – 0.25 tsp
- Lemon – 4 wedge – 1/8 of medium