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Light Tuna Casserole with Zucchini and Tomatoes

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Light Tuna Casserole with Zucchini and Tomatoes

Light Tuna Casserole with Zucchini and Tomatoes

Jessica Braider
While most tuna casserole recipes might make you think of colder weather, this one, from Scramble member and recipe tester Debbie Firestone, is just right for summer when you can take advantage of fresh zucchini and tomatoes. Debbie suggests cooking it in the microwave oven to save time (directions below). For a meatless version, leave out the tuna or replace it with sliced mushrooms.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 6 servings


  • 8 oz. wide egg noodles (use wheat/gluten-free noodles, if needed)
  • 1/3 cup low fat sour cream or use plain Greek yogurt (or use any variety)
  • 2 Tbsp. reduced-fat mayonnaise (or use any variety),
  • 1/2 tsp. salt
  • 1/2 tsp. dried dill or use 1 1/2 tsp. minced fresh dill
  • 6 oz. chunk light tuna drained and flaked, or use 1 cup sliced mushrooms
  • 2 - 3 stalks celery finely chopped
  • 1 medium zucchini quartered lengthwise and thinly sliced
  • 1 cup shredded Cheddar cheese
  • 1 tomato diced


  • Cook the noodles according to package directions until they are al dente, and drain them. Spray a 2-quart casserole with nonstick cooking spray. Preheat the oven to 350 degrees (unless you plan to cook it in the microwave oven; see directions below).
  • In a small bowl, combine the sour cream, mayonnaise, salt, and dill.
  • In a large bowl, combine the noodles, tuna, celery, and zucchini. Add the sour cream mixture and stir it well. Transfer it to the baking dish.
  • Bake it for 25 minutes, uncovered, then remove the casserole from the oven, top it with the cheese and tomatoes, and bake it for 5 more minutes. (For a crispier top, broil it, rather than bake it, for 3 final minutes rather than 5.) Serve it immediately or refrigerate it for up to 3 days.

Microwave Directions

  • Follow the directions above and transfer the casserole filling into a microwave-safe 2-quart casserole coated with nonstick cooking spray. Top the casserole with a paper towel and cook it on high heat for 6 - 8 minutes until it is heated through. Top it with the cheese and tomatoes and cook it, loosely covered, for about 3 more minutes until the cheese is melted.


Do Ahead or Delegate: Cook the noodles and store tossed with a little oil to prevent sticking, mince the dill if using fresh, make and refrigerate the sour cream mixture, chop the celery, quarter and slice the zucchini, shred the cheese if necessary and refrigerate, dice the tomato, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Double the dill and add 1/8 tsp. black pepper to the sour cream mixture.
Tip: A microwave oven uses 80% less energy than a conventional oven and won't heat up your kitchen.  It's a great alternative when you're trying to keep your kitchen cool.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dinner, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Potluck/Buffet, Summer, Vegetarian
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