Preheat the oven to 375°F.
In a large skillet over medium heat, cook the zucchini noodles for 5 minutes to remove excess moisture.
In a bowl, combine drained tuna, mayonnaise, sour cream, 1/2 cup cheddar cheese, the onion, celery, garlic, dill, oregano, salt, and pepper.
Combine cooked zucchini noodles with tuna mixture.
Transfer the mixture to a greased 9x13-inch baking dish.
Scatter the remaining 1/2 cup of shredded cheddar cheese over the top.
Bake in the preheated oven for 25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
Let the casserole cool for 5 minutes before serving.