Tuna & Zucchini Casserole

Ingredients

• ‍6 cups chopped zucchini

• 4 cans tuna in water, drained

• ½ cup chopped onion

• 6 tablespoons almond flour

• ½ teaspoon baking powder

• ½ tablespoon pink salt

• 1 teaspoon black pepper

• 1 cup heavy whipping cream

• 6 eggs, beaten

• 2 cups shredded cheese

Instructions

1. Preheat your oven to 350°F.

2. In a large bowl, combine the zucchini, drained tuna, onion, almond flour, and baking powder. Toss well to incorporate the ingredients.

3. Season the mixture with the pink salt and black pepper, stirring to combine.

4. In a separate bowl, whisk together the beaten eggs, heavy whipping cream, and shredded cheese until well blended.

5. Transfer the zucchini and tuna mixture into a baking dish, spreading it out in an even layer.

6. Pour the egg and cream mixture evenly over the top, making sure it covers the entire dish.

7. Bake for 30 to 45 minutes.

8. Serve and enjoy!