This double cheesy tetrazzini is made healthier with the addition of zucchini noodles to replace the traditional linguini. It's also made really creamy, thanks to the coconut milk (or heavy cream) and tons of Parmesan and mozzarella cheese. Low-carb, gluten-free, ketogenic, grain-free.
113.5 ounce can (400 ml)coconut milkor 1 cup heavy cream
3largezucchinispiralized or julienne sliced into noodle shapes
212.5 oz cans (350 g)chickenliquid drained, alternatively you can use precooked cubed turkey or rotisserie chicken
1/2cup (50 g)shredded Parmesan cheese
1cup (100 g)mozzarella cheese
8oz. (225 g)mushroomsoptional
Preheat oven to 350F (175C)
Add coconut milk to a large oven-safe skillet over medium heat. Stirring occasionally, allow to come to a boil. You want to get the coconut milk to thicken to a cream-like consistency. If using heavy cream, skip the boiling step because the cream is already thick enough.
Add zucchini noodles and mushrooms to the skillet along with the cream and stir until they are well-coated. Add in remaining ingredients and stir. Top with additional cheese, if desired.
Bake in oven for 10-15 minutes, or until the zucchini and mushrooms are cooked to your liking.
Nutrition Facts (per serving): 696 calories, 46 g fat, 11 g carbs, 2 g fiber (9 net carbs), 56 g protein