Recipes
Zucchini and Tuna Casserole
6 Portions
INSTRUCTIONS
- 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.
- 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.
- Transfer the mixture to a pan that fits in the Instant Vortex basket. Set aside.
- On the Instant Vortex control panel, press Bake, then set time to 20 Minutes and temperature to 340ºF (170ºC). Press Start.
- Once Add Food appears on the display, insert the soufflé pan into the basket of the Instant Vortex.
- Skip Turn Food step when prompt appears.
- When the alarm signals that it’s done, open the compartment and remove the soufflé pan.
- Serve immediately with your favorite side (I love to pair it with rice and quinoa made in the Instant Pot and a salad).
- Store refrigerated in an airtight container for up to 5 days.
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About the chef
Augusta Quiñones
Augusta Quiñones is passionate about creating simple, nutritious, and delicious recipes that focus on using 10 ingredients or fewer and are ready in under 30 minutes. Driven by her own health journey, she transformed her diet to avoid processed foods and embrace fresh, whole ingredients, discovering a world of new flavors and textures. Quiñones believes in the profound impact food has on both our health and the environment, and she loves sharing her recipes, which are secretly healthy yet always satisfying. Her cooking philosophy centers around making wholesome eating accessible, enjoyable, and flavorful.
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