Step 1

First, make sure you have your mayo and cashew cream ready!

Step 2

Pre-heat your oven to 325F.

Step 3

Zoodle your zucchini. Lay the zoodles flat on a clean kitchen towel and sprinkle with salt. Let them rest here to they release liquid while you prep the rest.

Step 4

Mince onion and garlic, add in to the casserole dish.

Step 5

Thinly slice mushrooms and add them to the dish too.

Step 6

Open and drain tuna cans, flake the tuna into the casserole dish.

Step 7

Add in the salt, pepper, 1 tbsp mayo, mustard, lemon juice and rosemary.

Step 8

Mix well.

Step 9

Wrap the kitchen towel around the zucchini and squeeze the water out.

Step 10

Add the zoodles to the casserole dish and toss to combine.

Step 11

Pour in the cashew cream. Gently Mix.

Step 12

Cut your broccoli crown into florets and mince them into 1/4 inch pieces.

Step 13

Toss with chopped pecans in a bowl and mix with remaining mayo.

Step 14

Spread this mix over the top of the casserole.

Step 15

Sprinkle lightly with salt.

Step 16

Place in the oven and bake for 30-35 minutes.

Step 17

It will be toasty on top and creamy inside! Make sure to use a knife to cut your pieces before serving or your zoodles will pull out the whole thing!