Preheat oven to 350 degrees F.

Place spiralized zucchini on parchment lined baking sheet. Bake approximately 20 mins to remove excess water.

While zucchini is baking, heat 1 Tbsp. extra virgin olive oil in large pan over medium heat. Sauté onions and mushrooms 5 minutes or until onions are translucent and mushrooms are just tender.

Add garlic to pan and cook 1 minute. Season with salt and pepper to taste.

Stir in 1 Tbsp. flour followed by 1 cup unsweetened almond milk, 1 tsp. Better Than Bouillon and 1 tsp. Italian seasoning.

Add white cheddar cheese and mozzarella and stir until melted into sauce.

Lastly, add tuna and baked zucchini spirals into cheese sauce. Gently fold ingredients until well combined.

Spray medium baking dish with nonstick cooking spray. Transfer zucchini tuna mixture into dish.

In a small pan over medium-high heat, cook bread crumbs and 1 Tbsp. extra virgin olive oil until golden brown.

Sprinkle bread crumbs over medium-high heat and bake casserole 20-25 minutes.

Let cool 10-15 minutes before serving.

Garnish with fresh parsley and lemon slices.