Recipe description
June 22, 2026
Potato zucchini casserole with tuna
A hearty potato-zucchini bake with tuna for balanced digestion and fiber.
82%
General Gut Health Match
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We found the following allergens in the recipe ingredients: sulfites, fish, tree_nut, egg, milk
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Takes about 2 minutes.
Why this recipe fits you
- Fiber-rich from potatoes and zucchini supports gut health.
- Lean tuna adds protein for balanced meals.
- Vegetables provide polyphenols and plant diversity with minimal processing.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Potato, peeled
3
piece
Zucchini
2
piece
Tuna, in water
1
can
Onion
1
piece
Garlic
2
piece
Egg
2
piece
Milk, whole
1
glass
Mozzarella cheese
150
gram
Oil, olive
2
tablespoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Preheat your oven to 375°F (190°C).
2
Wash and peel the potatoes, then slice them thinly.
3
Wash the zucchini and slice it thinly.
4
Chop the onion finely.
5
In a large bowl, combine sliced potatoes, zucchini, chopped onion, tuna, olive oil, salt, and pepper.
6
Layer the mixture in a greased baking dish and top with cheese.
7
Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until golden.
8
Let it cool slightly before serving.
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Nutrition
420 kcal
Calories
24 g
Protein
42 g
Carbohydrates
5 g
Fiber
6 g
Sugar
15 g
Fat
3 g
Saturated fat
1.0 g
Salt
FAQ
Is this potato-zucchini-tuna casserole gluten-free?
Generally yes, as long as you use gluten-free ingredients and avoid gluten-containing thickeners or sauces; check labels on any added ingredients.
Can I make this dairy-free or vegan?
Yes. To make it dairy-free, use dairy-free cheese or omit cheese and use a plant-based milk; for vegan, replace tuna with chickpeas or white beans and use plant-based cheese.
Is it possible to make this recipe vegetarian or vegan?
Yes. Replace tuna with chickpeas or white beans for vegetarian; for vegan, omit tuna and use chickpeas or beans plus dairy-free cheese.
How long does it take to prepare and bake?
About 10–15 minutes prep; bake 25–40 minutes at 180°C (350°F), until potatoes are tender and the top is golden.
How many servings does it yield?
Typically 4 portions; adjust based on pan size and portion sizes.
How should I store leftovers and for how long?
Cool and refrigerate within 2 hours; 3–4 days in the fridge; you can freeze unbaked or baked portions for 2–3 months.
Can I meal-prep this ahead?
Yes. Assemble and refrigerate up to 1 day before; bake when ready; or freeze unbaked for longer.
What substitutions can I make for dietary restrictions?
You can swap some potatoes for more zucchini or other vegetables to adjust carbs; you can replace tuna with canned chickpeas or beans; use dairy-free cheese if needed.
What should I serve with it?
A simple green salad or steamed greens and maybe bread; or a light yogurt-based sauce.
Can I freeze the unbaked casserole?
Yes. Freeze unbaked; bake from frozen, adding about 20 minutes; or thaw overnight in the fridge and bake as normal.
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