Tuna-Zucchini Bake
A hearty tuna and zucchini casserole with melted mozzarella and Parmesan, seasoned with dill and garlic, ideal for a comforting family meal or casual gathering.
Ingredients
- 5 cups sliced zucchini ⓘ
- 1/2 cup sliced fresh mushrooms ⓘ
- 1/4 cup chopped onion ⓘ
- 1/4 cup chopped green pepper ⓘ
- 1 (10 3/4 oz.) can cream of celery soup ⓘ
- 1 tablespoon cornstarch ⓘ
- 1 1/2 cups dry cottage cheese ⓘ
- 1 (6 1/2 oz.) can drained tuna (water packed) ⓘ
- 3/4 teaspoon dried dill weed ⓘ
- 1/4 teaspoon garlic powder ⓘ
- 3/4 cup shredded Mozzarella cheese ⓘ
- 2 tablespoons grated Parmesan cheese ⓘ
- paprika ⓘ
Instructions
- Cook sliced zucchini, sliced mushrooms, chopped onion, and chopped green pepper in a small amount of boiling water for 4 to 5 minutes or until crisp-tender. Drain well and set aside.
- In the same saucepan, combine cream of celery soup and cornstarch; cook and stir until thickened and bubbly, about 1 to 2 minutes more. Remove from heat.
- Gently stir in cottage cheese, drained tuna, dried dill weed, garlic powder, and cooked vegetables.
- Turn the mixture into a 12 x 7 1/2 x 2-inch baking dish.
- Sprinkle with shredded mozzarella cheese, grated Parmesan cheese, and paprika.
- Bake uncovered at 375°F for 20 to 25 minutes or until heated through.
- Let stand for 10 minutes before serving.
Tips & Substitutions
For added flavor, consider using fresh herbs like basil or parsley instead of dill weed. If you want a creamier texture, substitute ricotta cheese for the cottage cheese. You can also use fresh tuna or other seafood if you prefer. To reduce prep time, opt for pre-sliced zucchini and mushrooms. This dish can also be made ahead and frozen for convenience.
Serving Suggestions
This Tuna-Zucchini Bake pairs beautifully with a side salad or steamed vegetables for a balanced meal. Serve it alongside garlic bread or over rice for a heartier option. For a comforting twist, consider incorporating elements from 'Cheesy Tuna And Noodles' or serving with a light vinaigrette to complement the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish covered with foil and warm at 350°F for about 15-20 minutes, or until heated through. For best results, avoid microwaving to maintain the texture of the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna-Zucchini Bake contains roughly 401 calories, with 16g protein, 75g carbohydrates, and 7g fat. It is an excellent source of vitamin A (66% of the Daily Value), dietary fiber (40% of the Daily Value), and iron (39% of the Daily Value), and a good source of calcium. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of cheese in this recipe?
Absolutely! Feel free to experiment with different cheeses. Cheddar or a blend of Italian cheeses can add a rich flavor. Just be mindful of the moisture content, as some cheeses may alter the dish's texture.
Is it possible to make this dish gluten-free?
Yes, you can make this Tuna-Zucchini Bake gluten-free by using a gluten-free cream of celery soup or making your own from scratch. Also, ensure that any additional ingredients, like cheese or seasonings, are certified gluten-free.
Can I add other vegetables to the bake?
Definitely! Feel free to incorporate other vegetables like bell peppers, spinach, or even broccoli for added nutrition and flavor. Just ensure they are pre-cooked if they take longer to soften than zucchini.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).