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Tuna Zucchini Bake

Diet.Chef's picture
  Sliced zucchini 5 Cup (80 tbs)
  Sliced fresh mushrooms 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Condensed cream of celery 10 3⁄4 Ounce (1 Can)
  Cornstarch 1 Tablespoon
  Dry cottage cheese 1 1⁄2 Cup (24 tbs)
  Canned water packed tuna 6 1⁄2 Ounce, drained, flaked (1 Can)
  Dried dill weed 3⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Shredded mozzarella cheese 3 Ounce (3/4 Cup)
  Grated parmesan cheese 2 Tablespoon
  Paprika 1 Teaspoon

In large saucepan cook zucchini, mushrooms, onion, and green pepper in small amount of boiling water 4 to 5 minutes or just till crisp-tender.
Drain well and set aside.
In same saucepan combine soup and cornstarch; cook and tir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Remove from heat.
Gently stir in cottage cheese, tuna, dillweed, garlic powder, and the cooked vegetables.
Turn into a 12x7 1/2 x 2-inch baking dish, Sprinkle with mozzarella, Parmesan, and paprika.
Bake, uncovered, in a 375° oven 20 to 25 minutes or till heated through.
Let stand 10 minutes before serving.

Recipe Summary

Main Dish

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