Zoodles are a great swap for pasta noodles by adding more veggies into the meal. The bonus of using zoodles is this dish is gluten-free!

Tuna-Zoodle Casserole

Preheat oven to 350 degrees. Lightly spray a 13×9-inch baking dish with nonstick spray; set aside. Cook zucchini spirals in the microwave according to packaged directions; pat dry with paper towels. Set aside 1 cup zucchini spirals. Place remaining cooked zucchini in an even layer in bottom of prepared baking dish; set aside.

Melt butter in a large nonstick skillet. Add mushrooms, shallot and garlic; cook 5 to 6 minutes or until mushrooms are golden, stirring occasionally. Stir in soup, tuna, 1 cup Parmesan cheese, milk, and peas.

Spoon mushroom mixture on top of zucchini in baking dish. Sprinkle with mozzarella and Cheddar cheeses and 1/2 cup French fried onions. Place mounds of reserved zucchini noodles on top of casserole.

Bake 40 to 45 minutes until golden. Let stand 5 minutes. Garnish with additional French fried onions and Parmesan cheese, if desired.