Keto Tuna Zoodle Casserole

Ingredients (serves 6)

For the Zoodles

• 3 medium zucchini, spiralized

For the cheese sauce

• 1 tablespoon butter
• 1 teaspoon garlic
• 1 cup unsweetened almond milk
• 1/4 cup heavy cream
• 3 ounces cream cheese
• 1 cup shredded cheddar cheese
• 1 (12 ounce) can of tuna in water, drained

For the top

• 1/2 cup cheddar cheese
• 1/2 mozzarella cheese

Instructions

1. Preheat oven to 350 degrees F.
2. Lightly spray the bottom of a 9x13-inch baking dish with cooking spray.
3. Place the zoodles in the dish and spread out as much as possible.
4. Bake zoodles at 10-minute intervals. Remove and stir every 10 minutes, continue baking at 10-minute intervals until the moisture has evaporated. **(see note below)
5. While zoodles are pre-baking, heat a medium size skillet over medium heat. Melt the butter, then add the garlic, almond milk, heavy cream, cream cheese and 1 cup of the cheddar cheese. Whisk mixture until it is smooth and cheese has melted.
6. Stir in drained tuna. Remove from heat.
7. In the 9x13-inch pan you pre-baked your zoodles in, layer the zoodles, tuna cheese sauce, and remaining shredded cheese to the top.
8. Bake 25-30 minutes until gold and bubbly.

Notes

• **Zoodles: Depending on the size and moisture level of the zucchini this may take between 10-20 minutes. Remove when moisture as evaporated and they have shrunk in size, but before they are brown or crispy.
• Shredded chicken works great also if you want to switch things up!