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Whole30 tuna zoodle casserole on a plate next to a casserole

Whole30 Tuna Zoodle Casserole (Paleo, Dairy-Free)

This Whole30 tuna zoodle casserole is a rich, creamy, healthy take on the American classic. With zoodle ribbons, a cashew "béchamel," golden brown sautéed mushrooms, and savory chunk tuna, you'll want to add this Whole30 tuna zoodle casserole to your Whole30 dinner recipe rotation ASAP. 
Course Main Course
Cuisine American, Paleo, Whole30
Keyword casserole, dairy free, paleo, tuna zoodle, whole30
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 282kcal


  • 3 medium zucchini spiralized with ribbon blade
  • 1 tbsp salt
  • 1 Tbsp. ghee or olive oil
  • 8 oz. white mushrooms sliced
  • 2 cloves garlic minced
  • 1 cup raw cashews
  • 3/4 cup water plus more if necessary
  • 1 Tbsp. nutritional yeast
  • 2 5-ounce cans chunk tuna drained
  • fresh parsley chopped


  • Preheat oven to 350ºF.
  • Prepare your zoodles: Chop zoodles into about 1 1/2" ribbons - a very rough chop of the whole batch of zoodles is OK. Evenly spread your prepared zucchini noodles (zoodles) on two paper towel-lined baking sheets. Heavily sprinkle them with salt and let them rest for about 20-30 minutes while you prepare the rest of the recipe. Once the zoodles have rested for 20-30 minutes, layer another paper towel on top of the zoodles and roll them up. Squeeze out all the excess water as best you can; discard the water. Unroll and discard the paper towels; zoodles are now prepared.
  • Sauté the mushrooms: in a large skillet, heat ghee over medium heat. When hot, add mushrooms and sauté until golden, stirring occasionally but not too often. When mushrooms are golden brown, stir in garlic and cook, stirring constantly, until fragrant, about 30 seconds. Remove pan from heat.
  • Make your creamy sauce: in a high-speed blender, blend cashews, water, nutritional yeast, and a couple big pinches of salt. Blend on high speed until completely smooth. Add up to 1/4 more water as necessary to blend to completely smooth consistency.
  • Pour sauce over sautéed mushrooms and stir to combine well. Add prepared zucchini noodles and drained tuna to sauce and combine well. Transfer to baking dish and bake for 10 minutes.


Broil for a couple minutes at the end to brown top, if desired.


Serving: 4g | Calories: 282kcal | Carbohydrates: 14g | Protein: 19g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 1876mg | Potassium: 556mg | Fiber: 3g | Sugar: 3g | Vitamin A: 49IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 3mg | Net Carbs: 11g