Zucchini and Tuna Casserole
By :Augusta Quinones
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Course Main Dishes
Browse Category Main Dishes
Duration 30 Minutes
Cooking Technique Baking
Home Category Main Dishes
Servings
6 Portions
Ingredients
  • 1 Zucchini
  • ½ tsp salt
  • 4 large eggs or 6 small
  • 1 container plain yogurt ½ cup
  • 2 tbsp soy sauce
  • 1 tbsp sriracha or ketchup or hot sauce
  • 1 jar tuna in water drained, 12 oz/345 g
  • Optional: cheese,grated or sliced, for gratin
Course Main Dishes
Browse Category Main Dishes
Duration 30 Minutes
Cooking Technique Baking
Home Category Main Dishes
Servings
6 Portions
Ingredients
  • 1 Zucchini
  • ½ tsp salt
  • 4 large eggs or 6 small
  • 1 container plain yogurt ½ cup
  • 2 tbsp soy sauce
  • 1 tbsp sriracha or ketchup or hot sauce
  • 1 jar tuna in water drained, 12 oz/345 g
  • Optional: cheese,grated or sliced, for gratin
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Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. Grate the zucchini on the coarse side of the grater. Place in a colander, add the salt and let rest for 10 minutes. Remove all liquid until it is as dry as possible. Set aside.
  2. In a medium bowl, mix the eggs with the yogurt, soy sauce, and Sriracha (or ketchup or hot sauce). Add the zucchini and tuna and mix.
  3. Transfer the mixture to a pan that fits in the Instant Vortex basket. Set aside.
  4. On the Instant Vortex control panel, press Bake, then set time to 20 Minutes and temperature to 340ºF (170ºC). Press Start.
  5. Once Add Food appears on the display, insert the soufflé pan into the basket of the Instant Vortex.
  6. Skip Turn Food step when prompt appears.
  7. When the alarm signals that it’s done, open the compartment and remove the soufflé pan.
  8. Serve immediately with your favorite side (I love to pair it with rice and quinoa made in the Instant Pot and a salad).
  9. Store refrigerated in an airtight container for up to 5 days.
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