This is our fave and now we can eat it guilt free!

Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the onion, celery, and garlic, and sauté until the vegetables are soft and fragrant, about 5 minutes.

Add the heavy cream to the skillet and bring to a gentle simmer. Stir in the cheddar cheese and Parmesan cheese until melted and the sauce is smooth.

Stir in the drained tuna, dried dill, salt, and pepper. Mix until everything is well combined.

Add the spiralized zucchini noodles to the skillet, tossing gently to coat them in the sauce.

Transfer the mixture to a greased 9×13 inch baking dish. If using, sprinkle the crushed pork rinds evenly over the top for a crunchy topping.

Bake in the preheated oven for about 20 minutes, or until the casserole is bubbly and the top is golden brown.

Allow to cool slightly before serving.

For a different flavor profile, try adding a tablespoon of Dijon mustard to the sauce for a tangy kick. You can also incorporate other low-carb vegetables like mushrooms or spinach for added nutrition. If you prefer a spicier dish, a pinch of red pepper flakes can elevate the heat. For those who are dairy-free, substitute the heavy cream and cheese with coconut cream and nutritional yeast, respectively.