Preheat oven to 350 degrees. Lightly spray a 13×9-inch baking dish with nonstick spray; set aside. Cook zucchini spirals in the microwave according to packaged directions; pat dry with paper towels. Set aside 1 cup zucchini spirals. Place remaining cooked zucchini in an even layer in bottom of prepared baking dish; set aside.
Zoodles are a great swap for pasta noodles by adding more veggies into the meal. The bonus of using zoodles is this dish is gluten-free!
Servings and Ingredients
|4 (12-oz.) pkg. Hy-Vee frozen zucchini spirals|
|¼ c. Hy-Vee unsalted butter|
|1 (5-oz.) pkg. sliced shiitake mushrooms|
|1 tbsp. shallot, finely chopped|
|1 tsp. garlic, minced|
|2 (10.5-oz.) cans Good Graces gluten-free cream of mushroom condensed soup|
|2 (5-oz.) cans Hy-Vee solid white albacore tuna, drained|
|1 c. Soirée grated Parmesan cheese, plus additional for garnish|
|1 c. Hy-Vee 2% reduced-fat milk|
|½ c. Hy-Vee frozen sweet peas, thawed|
|¼ c. Hy-Vee shredded mozzarella cheese|
|¼ c. Hy-Vee shredded mild Cheddar cheese|
|½ c. Good Graces gluten-free organic French fried onions, plus additional for garnish|
Things To Grab
- 13×9-in. baking dish
- Nonstick cooking spray
- Paper towels
- Large nonstick skillet
Melt butter in a large nonstick skillet. Add mushrooms, shallot and garlic; cook 5 to 6 minutes or until mushrooms are golden, stirring occasionally. Stir in soup, tuna, 1 cup Parmesan cheese, milk, and peas.
Spoon mushroom mixture on top of zucchini in baking dish. Sprinkle with mozzarella and Cheddar cheeses and 1/2 cup French fried onions. Place mounds of reserved zucchini noodles on top of casserole.
Bake 40 to 45 minutes until golden. Let stand 5 minutes. Garnish with additional French fried onions and Parmesan cheese, if desired.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 40mg
- Sodium: 910mg
- Total Carbohydrates: 16g
- Protein: 24g