1 clove garlic, crushed
2 x 400g cans no-added-salt diced tomatoes
185g can tuna in spring water, drained, flaked
220g extra-light cream cheese
1/2 cup light evaporated milk
500g potatoes, thinly sliced
3 zucchinis, sliced
3/4 cup low-fat grated cheese
Nutrition (per serve)
Preheat oven to 180°C. Spray a baking dish with oil and set aside. Spray a large frying pan with oil and sauté onion and garlic for 30 seconds over high heat. Add tomatoes and bring to the boil, then reduce heat to low.
Add tuna and cream cheese and stir until melted.
Add milk, potatoes and zucchinis to pan. Cook for 5 minutes, or until milk is warmed.
Pour into prepared dish and sprinkle with cheese. Bake for 35 minutes, until golden.
Recipe sourced from: Australian Healthy Food Guide