Creamy Tuna and Zucchini Casserole
This is the cozy weeknight casserole that turns pantry staples into dinner — flaky tuna and tender zucchini folded into a creamy, cheesy sauce, baked until the top is golden and bubbly. Every spoonful is rich, savory, and comforting, with just enough vegetables to feel wholesome.
High in protein, low in carbs, and ready in 40 minutes — the casserole that makes tuna night feel special.
Why You'll Love This
Creamy, cheesy, golden and bubbly on top
~28g protein per serving, only ~6g net carbs
Pantry-friendly — tuna, zucchini, cheese, done
One dish, feeds the family, leftovers reheat beautifully
Amazing Protein Recipes
Creamy Tuna and Zucchini Casserole
- Prep15 min
- Cook25 min
- Total40 min
- Servings6 servings
- Calories270 kcal
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 baking dish.
- Melt butter in a large skillet over medium heat. Add the onion and zucchini. Cook 5–6 minutes until softened. Add garlic and cook 1 minute.
- Reduce heat to low. Stir in the heavy cream and cream cheese until smooth and creamy.
- Add the Italian seasoning, garlic powder, salt, and pepper.
- Fold in the drained tuna and half the mozzarella.
- Pour into the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan over the top.
- Bake 20–25 minutes until bubbly and golden on top.
- Rest 5 minutes, garnish with parsley, and serve.
Notes & Tips
- Drain the tuna well: Extra water makes the casserole thin — press the tuna in a colander to get it dry.
- Salt the zucchini first: A light salting and 10-minute rest draws out water, so the sauce stays thick.
- Soft cream cheese: Room-temp cream cheese melts into the sauce smoothly — cold cheese leaves lumps.
- Broil the finish: 1–2 minutes under the broiler gives the cheese those beautiful golden spots.
- Nutrition: Per serving (estimate): 340 calories, 22g fat.
- Fridge: Store airtight up to 3 days.
- Reheat: Warm in the oven at 350°F for 12–15 minutes — the cheese crisps back up.
- Freezer: Freeze baked portions up to 2 months; thaw overnight before reheating.
Variations & serving ideas
- Chicken version: Swap tuna for 2 cups shredded cooked chicken.
- Salmon version: Canned salmon works 1:1 for a richer flavor.
- Add vegetables: Mushrooms, spinach, or cauliflower rice all fold in nicely.
- Spicy: Add a pinch of red pepper flakes or a diced jalapeño.
Storage
- Assemble up to a day ahead, refrigerate, and bake as directed, adding 5 minutes.
- The Secret to a Casserole That Isn't Watery
- The secret is draining the tuna and salting the zucchini. Both release water as they bake, and that water thins the sauce into soup. Dry tuna plus pre-salted, patted-dry zucchini means the cream sauce stays thick and rich — the difference between a casserole and a puddle.
Nutrition Facts
Per serving · makes 6 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 270 kcal |
| Total fat | 20 g |
| Saturated fat | 10 g |
| Cholesterol | 62 mg |
| Sodium | 370 mg |
| Total carbohydrate | 6 g |
| Fibre | 0.3 g |
| Sugars | 3 g |
| Protein | 28 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Creamy Tuna and Zucchini Casserole?
About 40 minutes in total: 15 minutes of prep and 25 minutes of cooking.
What ingredients do I need for Creamy Tuna and Zucchini Casserole?
The key ingredients include tuna in water, cream cheese, mozzarella cheese, parmesan cheese, zucchini and onion. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 3 days. Freezer: Freeze baked portions up to 2 months; thaw overnight before reheating.
What oven temperature does this recipe use?
Preheat oven to 375°F (190°C).
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