Zucchini & Tuna Bake

I'm not calling this tuna casserole; it may be A tuna casserole, but it is not THE tuna casserole famed in song and story.  On the other hand, no gummy canned soup or inadvisable carbs. Lots of zucchini, which should now be rolling in, although I bought this lot as mine is behind. It's a tad on the rich side, and if I didn't find carbs as inadvisable as I do, I'd serve it on toast. You could also just cut back on the cheese a bit. 

Unusually, we didn't quite manage to eat it all. Leftovers went into a breakfast omelette, where they were very tasty. 

I have a nasty case of tendonitis at the mo, so that's all she pecked out wrote.

 

2 to 4 servings

1 hour - 20 minutes prep

 

 

Prepare the Vegetables:

625 grams (1.5 pounds) zucchini 

1 medium onion, with greens if available

1 large tomato

6 to 8 button mushrooms

2 garlic scapes OR garlic cloves

1 tablespoon mild vegetable oil

1 teaspoon rubbed basil

1 teaspoon rubbed thyme

freshly ground black pepper to taste

Wash, trim, and cut the zucchini into bite sized pieces. Peel and chop the onion, including the greens, if you have them (but set them aside from the rest of it). Core and chop the tomato. Clean and slice the mushrooms. Chop the scapes finely or peel and mince the garlic.

Heat the oil in a large skillet over medium-high heat. Cook the zucchini, mushrooms, and onion until softened and slightly browned, stirring occasionally (about 10 minutes). Add the onion greens, garlic, and seasonings and cook for about another minute. 

Transfer the vegetables to mixing bowl.

Finish the Casserole:

1 tin (133 g drained) solid tuna

1/4 cup mayonnaise

1 to 1 1/2 cups coarse fresh bread crumbs 

150 grams (5 ounces) grated old Cheddar cheese

 

Preheat the oven to 375°F. Lightly oil a 9" x 13" or similar shallow baking (lasagne) pan. 

Drain the tuna and add it to the vegetables along with the mayonnaise and bread crumbs; mix well. Mix in about 2/3 of the cheese. Spread all this evenly in the prepared pan and sprinkle the remaining cheese evenly over the top. 

Bake for 30 minutes at 375°F, then let it rest for 5 minutes before serving.

 

 

 

 

Last year at this time I made Ham & Kohlrabi Stew with Peas.