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Healthy Tuna Zoodle Casserole with Lemon Cashew Alfredo

This healthy recipe transforms the classic tuna noodle casserole into a light, gluten-free, and dairy-free dish.
Zucchini noodles replace pasta, while a creamy lemon cashew Alfredo sauce offers a zesty, plant-based alternative to traditional cheese sauce. The addition of fresh herbs and lemon makes this casserole vibrant and refreshing.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 264 kcal

Equipment

  • Spiralizer for zucchini noodles
  • High-powered blender

Ingredients
  

For the Lemon Cashew Alfredo:

  • 1 cup raw cashews soaked overnight, drained, and rinsed
  • 1/2 small yellow onion finely diced
  • 2 garlic cloves
  • 1/2 cup fresh lemon juice
  • 1/2 cup low-sodium vegetable broth or chicken broth or water
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the Casserole:

  • 2 large zucchini
  • 1 tablespoon olive oil
  • 1/2 small yellow onion finely diced
  • 2 celery ribs diced
  • 1 cup frozen peas
  • 2 5-ounce cans tuna, drained
  • 2 tablespoons fresh parsley chopped (plus extra for garnish)
  • 2 tablespoons fresh dill chopped (plus extra for garnish)
  • Lemon slices for serving

Instructions
 

  • Preheat the Oven: Set the oven to 350°F.
  • Prepare the Alfredo Sauce: Blend the soaked cashews, onion, garlic, lemon juice, broth, nutritional yeast, thyme, salt, and pepper in a high-speed blender. Process until the mixture is smooth and creamy.
  • Make Zucchini Noodles: Spiralize the zucchini into noodle shapes and place them in a large mixing bowl.
  • Cook the Vegetables: Heat the olive oil in a medium skillet over medium heat. Sauté the onion and celery for about 4–5 minutes until softened. Stir in the peas and cook for an additional minute until thawed. Add these vegetables to the bowl with the zucchini.
  • Assemble the Casserole: Flake the tuna into the bowl, then add parsley, dill, and the Alfredo sauce. Mix well until everything is evenly coated. Transfer the mixture to a 13 x 9-inch casserole dish and smooth the top.
  • Bake: Place the casserole in the oven and bake for 15–20 minutes, or until heated through and slightly golden on top.
  • Serve: Garnish with additional parsley, dill, and lemon slices before serving.

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for 4–5 days.
Reheating: Reheat in a 325°F oven for 8–10 minutes or in the microwave for 1–2 minutes.
Tips: Choose tuna packed in water for a lighter texture. Freezing is not recommended, as the zucchini may become watery when thawed.

Nutrition

Serving: 1 1/2 cupsCalories: 264kcalCarbohydrates: 18gProtein: 19gFat: 14gSaturated Fat: 3gCholesterol: 19mgSodium: 258mgFiber: 4gSugar: 6g
Keyword Dairy-free Alfredo casserole, Gluten-free tuna recipe, healthy food recipes, Healthy tuna casserole, Low-carb dinner ideas, Zucchini noodle casserole recipe
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