Creamy Tuna Fettuccine Recipes Recipe For Zucchini

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TUNA ZUCCHINI ELBOW PASTA



Tuna Zucchini Elbow Pasta image

This simple pasta dish with tuna and zucchini is incredibly delicious and so easy! It's not fancy, it's just dinner.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 11

olive oil
3 cloves garlic, minced
6 large zucchini, cut into 1/2-inch cubes
1 teaspoon salt
1 teaspoon dried Italian herb seasoning
½ teaspoon red pepper flakes
1 (28 ounce) jar marinara sauce
1 ½ cups water
2 (7 ounce) pouches tuna
1 (16 ounce) package elbow macaroni
1 teaspoon grated Parmesan cheese, or to taste

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Stir zucchini, salt, Italian herbs, and red pepper flakes into garlic oil; cook and stir until zucchini begins to soften, about 5 minutes. Mix in marinara sauce and water and bring sauce to a boil.
  • Gently mix tuna into sauce. Simmer until zucchini are almost tender, 7 to 10 more minutes.
  • Bring a large pot of salted water to a boil; stir in elbow macaroni. Cook until still firm, about 7 minutes. Drain well.
  • Mix elbow macaroni into tuna sauce until thoroughly combined. Taste for salt levels and adjust if necessary. Turn off heat, cover pan, and let pasta and sauce stand for exactly 6 minutes and 15 seconds. Pasta will soak up the sauce and become more tender.
  • Serve in bowls and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 544 calories, Carbohydrate 85.3 g, Cholesterol 22.8 mg, Fat 8.2 g, Fiber 9.5 g, Protein 33.1 g, SaturatedFat 1.8 g, Sodium 1000.7 mg, Sugar 19.2 g

HEARTY ZUCCHINI AND TUNA CASSEROLE



Hearty Zucchini and Tuna Casserole image

This is a nice change from the traditional tuna casserole. You can substitute canned salmon for the tuna and can also make this without the zucchini (or use some mixed veggies or broccoli instead). My young daughters love this recipe (as long as I peel the zucchini before putting it in the casserole)!

Provided by Musical Joy

Categories     One Dish Meal

Time 50m

Yield 1 serving(s)

Number Of Ingredients 12

1 -2 can chunk-style tuna
6 ounces uncooked egg noodles (3 cups)
1/2 cup chopped celery
1/3 cup sliced green onion
1/2-2/3 cup sour cream
2 teaspoons yellow mustard
1/2 cup mayonnaise
1/2 teaspoon dried thyme leaves
1/4-1/2 teaspoon salt
1 small zucchini, scrubbed,sliced
1 cup shredded monterey jack cheese or 1 cup monterey jack and cheddar cheese blend
1 medium tomatoes, chopped

Steps:

  • Drain and flake the tuna.
  • Set aside.
  • Cook noodles according to package directions.
  • Drain and rinse in hot water.
  • Combine noodles with the tuna, celery and green onions.
  • Blend in the sour cream, mustard, mayo, thyme and salt.
  • Spoon half the mixture into a buttered 2-quart casserole.
  • Top with half the zucchini.
  • Repeat layers.
  • Top with the cheese.
  • Bake uncovered at 350 for 30 minutes or until hot and bubbly.
  • Sprinkle with the chopped tomato.

CREAMY TUNA FETTUCCINI



Creamy Tuna Fettuccini image

This is a really good tuna recipe. Sautéed shrimp, or scallops can be substituted for the tuna. Or leave out the seafood and serve as a side dish.

Provided by MizzNezz

Categories     Sauces

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

2 (6 ounce) cans tuna
8 ounces fettuccine
4 tablespoons butter
2 teaspoons olive oil
2 tablespoons minced garlic
1 cup sliced fresh mushrooms
1 cup sour cream
1/2 cup milk
1/3 cup grated parmesan cheese
1 tablespoon chopped parsley

Steps:

  • Drain and flake tuna.
  • Cook pasta according to package directions; drain.
  • Heat butter and oil, add garlic and mushrooms; sauté until mushrooms are browned.
  • Blend in sour cream, milk, and cheese.
  • Fold in tuna and heat through.
  • Place pasta on plate, spoon sauce over.
  • Sprinkle with parsley.

Nutrition Facts : Calories 651.9, Fat 36.1, SaturatedFat 19, Cholesterol 147.6, Sodium 301.8, Carbohydrate 46.9, Fiber 2.2, Sugar 1.6, Protein 34.9

TUNA-STUFFED ZUCCHINI



Tuna-Stuffed Zucchini image

Easy and fairly quick to make. Tuna and zucchini go great together!

Provided by G.R.

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 50m

Yield 6

Number Of Ingredients 8

3 zucchini, ends trimmed
4 (3 ounce) cans tuna, drained and flaked
¼ onion, grated
1 tomato, finely chopped
1 cup dry bread crumbs
1 egg, beaten
salt and ground black pepper to taste
1 tablespoon olive oil

Steps:

  • Fill a large pot with salted water, place the zucchini into the pot, and boil over medium heat for about 5 minutes to soften. Remove the zucchini, slice in half lengthwise, and allow to cool.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. Set aside the scooped out flesh in a bowl.
  • Place the zucchini flesh into a bowl and mash well. Mix in the tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Lightly stuff the zucchini shells with the tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half.
  • Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 192.5 calories, Carbohydrate 18.2 g, Cholesterol 48 mg, Fat 4.7 g, Fiber 2.3 g, Protein 19.4 g, SaturatedFat 1 g, Sodium 209.1 mg, Sugar 3.9 g

CHEESY TUNA AND ZUCCHINI NOODLE CASSEROLE



Cheesy Tuna and Zucchini Noodle Casserole image

A keto-style mock macaroni and cheese turned into a meal. Substituting zucchini (zoodles) for noodles and adding tuna turns this traditional casserole into a low-carb, super delicious experience! No matter the choice of protein this is simple and delicious!

Provided by Clara Taliaferro

Time 3h15m

Yield 8

Number Of Ingredients 11

2 medium zucchini, spiralized
cooking spray
2 tablespoons salted butter
½ cup chopped onion
1 clove garlic, crushed
8 ounces cream cheese, softened
3 (5 ounce) cans tuna, drained
1 (12 ounce) package frozen peas
1 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper to taste
1 tablespoon sliced almonds, or to taste

Steps:

  • Place spiralized zucchini (zoodles) into a pot and cover with well salted water; bring to a boil. Boil for 3 to 4 minutes, then empty into a colander to drain. Let drain for 2 to 3 hours, occasionally pressing out as much moisture as you can.
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 9x13-inch glass casserole with cooking spray and add drained zoodles.
  • Bake zoodles in the preheated oven for 10 minutes.
  • Meanwhile, melt butter in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, about 1 minute. Add cream cheese and cook until softened, about 2 minutes.
  • Remove zoodles from the oven and pour off any liquid. Add the skillet mixture to the zoodles, along with tuna, peas, Cheddar cheese, salt, and pepper. Stir until well combined. Sprinkle almonds on top.
  • Bake until cheese is melted and bubbly, about 30 minutes.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 9.7 g, Cholesterol 75.2 mg, Fat 20.8 g, Fiber 2.6 g, Protein 22.6 g, SaturatedFat 12.7 g, Sodium 312.6 mg, Sugar 3.8 g

FETTUCCINI WITH ZUCCHINI



Fettuccini with Zucchini image

Hot pasta with fresh veggies; the only thing my son would eat when watching his weight during wrestling season. For a "full" meal, add thinly sliced leftover steak or chicken with the tomatoes.

Provided by donna garlington

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 5

Number Of Ingredients 10

¼ cup olive oil
1 onion, chopped
1 clove garlic, minced
½ pound zucchini, julienned
1 red bell pepper, thinly sliced
1 green bell pepper, sliced
2 tomatoes, chopped
½ teaspoon salt
1 pinch cayenne pepper
8 ounces dry fettuccine pasta

Steps:

  • Cook pasta in a large pot of boiling water until al dente. Drain.
  • While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and peppers; saute 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender.
  • Pour vegetables over hot pasta.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 45.4 g, Fat 13.4 g, Fiber 4.1 g, Protein 8.2 g, SaturatedFat 2 g, Sodium 466.1 mg, Sugar 4.8 g

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