Remember those comforting tuna noodle casseroles from childhood? Here’s a modern, keto-friendly update that delivers all the creamy, cheesy goodness without the carbs. By swapping traditional pasta for fresh zucchini noodles (zoodles) and using the magic of the Instant Pot, you get a satisfying, protein-packed meal on the table in just 10 minutes. It’s the ultimate guilt-free comfort food for a busy weeknight!
Ingredients
• 4 medium zucchinis, spiralized (approx. 4-5 cups)
• 2 cans (5 oz / 142g each) tuna in water, drained well
• ½ cup (120ml) heavy cream
• ½ cup (56g) shredded Cheddar cheese
• 4 tbsp (20g) grated Parmesan cheese, for topping
• 1 cup (240ml) water, for the Instant Pot
• Salt and black pepper, to taste
Instructions
1. Directions
2. Pour 1 cup of water into the inner pot of your Instant Pot and place a trivet inside.2. In a separate oven-safe dish that fits inside your Instant Pot, combine the spiralized zucchini, drained tuna, heavy cream, and shredded Cheddar cheese. Season with salt and pepper to taste.3. Stir the in the dish until everything is well combined.4. Carefully lower the dish onto the trivet inside the Instant Pot.5. Secure the lid, set the steam valve to the ‘Sealing’ position, and cook on HIGH pressure for 3 minutes.6. Once the timer finishes, perform a quick pressure release by carefully moving the valve to the ‘Venting’ position.7. Using oven mitts, remove the dish from the Instant Pot. Divide the cheesy tuna zoodles among four bowls.8. Top each serving with a tablespoon of grated Parmesan cheese and enjoy immediately!
Nutritional Information
• Nutrition Per Serving
• Calories: 210
• Total Fat: 9.3g
• Net Carbs: 2g
• Protein: 15g
• Fiber: 0g
• is an estimate and may vary based on used.
Pro Tips
• Pro-Tips for Perfect Tuna Zoodles
• To prevent watery results, lightly salt your spiralized zucchini and let it sit in a colander for 20 minutes. Pat thoroughly dry with paper towels before adding to the dish.
• For an extra flavor boost, mix in ¼ teaspoon of garlic powder and a pinch of red pepper flakes with the cheese and cream.
• For an even richer sauce, stir in 2 ounces of softened cream cheese along with the heavy cream.
• Don’t have an Instant Pot-safe dish? You can cook the zoodles directly in the pot after sautéing the tuna and cream, but reduce the pressure cook time to 0-1 minute to avoid mushiness.
FAQ
Q: How do I stop my zucchini noodles from getting watery
A: To prevent watery results in your tuna zoodle casserole, it’s crucial to remove excess moisture from the zucchini. After spiralizing, lightly salt the zoodles and let them rest in a colander for 20 minutes. Afterward, pat them thoroughly dry with paper towels before cooking.
Q: Can I make this keto tuna casserole without an Instant Pot
A: Absolutely. You can cook this on the stovetop. Sauté the pre-salted and dried zucchini noodles in a large skillet until tender-crisp. Then, reduce the heat and stir in the drained tuna, heavy cream, and cheeses until everything is heated through and the sauce is creamy.
Q: What are some good variations for this tuna zoodle recipe
A: For extra flavor, you can add garlic powder, red pepper flakes, or even 2 ounces of softened cream cheese for an even richer sauce. Swapping cheddar for a different cheese like Gruyère or Monterey Jack also works well.
Q: Is this keto tuna casserole good for meal prep
A: This dish is best served immediately as zucchini noodles can soften upon reheating. However, you can prep the components ahead of time. Store the spiralized and dried zucchini separately from the mixed tuna and cream sauce. When you’re ready to eat, simply combine and cook for a fast, protein-packed meal.
