Zucchini and Tuna Casserole

By: Augusta Quiñones

Zucchini and Tuna Casserole
cuisine icon Course
Main Dishes
cuisine icon Duration
30 Minutes
cuisine icon Cooking Technique
Baking
cuisine icon Keywords
30 minutes, 6 portions, Augusta Quiñones, baking, container plain yogurt, for gratin, healthy, instant vortex, jar tuna in water, large eggs, main dishes, salt, soy sauce, sriracha, vegetables, zucchini

serving icon Servings
6 Portions
Ingredients
  • 1 Zucchini
  • ½ tsp salt
  • 4 large eggs
  • 1 container plain yogurt
  • 2 tbsp soy sauce
  • 1 tbsp sriracha
  • 1 jar tuna in water
  • Optional: cheese,grated or sliced, for gratin
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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