Gluten Free Keto Tuna Zoodle Casserole

Now that I’m getting older, busier and wiser, I figured I needed to do things much more efficient than I have in the past. I am currently burning the candles at both ends, and have no time to relax (or so it feels), so I figured, why not make a healthy casserole (and bring out the housewife in me) to save me some time.

So here my recipe is, since you lovely people asked so nicely on Instagram:


  • 2 large zucchinis
  • 2 cans Flaked Tuna in Brine
  • 1 diced white onion
  • 1.5 tsp garlic powder
  • 3 large mushrooms
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp paprika
  • 1 tbsp lemon juice
  • 1 broccoli head
  • 1/2 cup chopped nuts (I used dry roasted peanuts)
  • 50g lactofree cheese
  • 100g cashews (to make cashew cream)


  1. Soak Cashews for 4+ hours in water
  2. Preheat oven to 200 degrees
  3. Blend cashews and water that you had soaked it in until it makes a thick, creamy texture
  4. Add in paprika, salt, pepper and lemon into cashew cream mixture and set aside
  5. Spiralize zucchini into zoodles, and chop all of the vegetables
  6. In a large bowl, mix together all of the vegetables, tuna and cashew cream
  7. Spread ingredients into a casserole dish evenly
  8. Top with lactofree cheese and the chopped nuts
  9. Bake for ~35 minutes, or until crunchy on top
  10. Enjoy time, food and life!

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