Comments on: Keto Tuna Zoodle Casserole

By: Ria Hallmark

Ria Hallmark — Wed, 03 Mar 2021 12:43:04 +0000

These flavors are delish!

By: Annie

Annie — Thu, 11 Feb 2021 17:44:25 +0000

In reply to Tina K. The only options that come to mind are coconut milk (though it can be higher in carbs), flax milk, macadamia nut milk or half and half.

By: Tina K

Tina K — Thu, 11 Feb 2021 16:09:53 +0000

What is a substitute for unsweetened almond milk that is keto friendly?

By: Annie

Annie — Wed, 15 Jul 2020 20:23:18 +0000

In reply to Ginger. Ginger, I've never used frozen zoodles so I cannot say for sure. I would just recommend they are dried out before adding to the rest of the dish otherwise they will add too much moisture.

By: Ginger

Ginger — Wed, 15 Jul 2020 17:24:34 +0000

Would this work with frozen zoodles? How would I go about preparing them?

By: Siera

Siera — Fri, 24 Apr 2020 01:03:03 +0000

Great recipe. We all liked. I doubled the garlic. For next time: add black pepper, double the amount of zucchini used to make the zoodles(keep the amount of sauce the same), and dry zoodles prior to putting them in the oven to reduce cook time. Also, three (5 oz) cans of tuna were used.

By: Annie

Annie — Mon, 20 Apr 2020 00:06:51 +0000

In reply to Rebecca. That sounds delicious! I'm so glad the milk substitution worked for you! I love your idea for adding mushrooms, I think I'm going to try that the next time I make it! :)

By: Rebecca

Rebecca — Fri, 17 Apr 2020 15:09:17 +0000

In reply to Rebecca. Hi again! So, to follow-up: I made this with your suggestion to use the 1.25 cups whole milk I had on hand instead of the almond milk/cream. I sauteed fresh Cremini mushrooms with the fresh minced garlic before adding the other sauce ingredients to the skillet. After layering the Zoodles and sauce, I also added finely chopped fresh (raw) broccoli as an additional layer, as well as some chopped pecans for a crunchy texture, before topping with the cheddar & fresh mozzarella. I did also use salmon instead of tuna only because that is what I had in the cupboard. I am not someone who normally ever modifies recipes, but I was willing to be a little adventurous to avoid the store right now. :-) Anyway, it came out great! So yummy and flavorful! I will definitely make this again. Thanks so much! :-)

By: Rebecca

Rebecca — Wed, 15 Apr 2020 19:56:44 +0000

In reply to Annie. Great! Thank you so much for responding so promptly to me and for the suggestions! I am going to make it tonight and will report back. :-)

By: Annie

Annie — Wed, 15 Apr 2020 17:38:12 +0000

In reply to Rebecca. Hi Rebecca, I completely understand. I am doing the same thing! I do think you could use 1 1/4 cup total whole milk verses the almond milk/heavy cream and it would work just fine. Also, I do think I would sauté the mushrooms just until tender since they do tend to release moisture as they cook. I think this will prevent you from ending up with a soggy casserole. I hope that helps! :)