Zucchini Tuna Casserole

Casseroles are an ideal dish to make for large groups on a budget, but they can get unhealthy quickly. This tuna casserole uses zucchini noodles instead of egg noodles, and the zucchini works well in this dish because the texture greatly resembles regular noodles. This is a quick-prep dish that is flavorful, filling, and healthy, and it also won’t break the bank. You can use any can of tuna, but opting for lighter versions will help you cut down on mercury consumption (though it contains slightly lower levels of omega-3 fatty acids). Either white or light will work here.

Serves 4–6

1 medium onion

3 medium zucchini

1 tablespoon extra-virgin olive oil

1⁄2 cup peas

2 (5-ounce) cans tuna

1⁄2 cup vegetable or chicken broth

1 tablespoon whole-wheat flour

1 cup mozzarella cheese

1. Preheat oven to 350°F. Dice onion. Cut zucchini in half crosswise, and slice off both ends. Spiralize using a straight-noodle blade so the noodles come out in waves.
2. Heat olive oil in a large pan on medium heat. Add onions and cook for 5 minutes. Add zucchini and cook for another 2–3 minutes. Add peas, tuna, vegetable broth, and flour and stir until ingredients are mixed evenly. Then add 1⁄2 cup mozzarella cheese and mix in.
3. Transfer to a 10" × 6" casserole dish and sprinkle remaining mozzarella cheese over the top. Bake for 30 minutes. Let slightly cool and serve warm.