Zucchini Casserole with Tuna m

3 to 4 large zucchini (see notes for prep) - Should be close to 5 to 6 cups spiralized noodles

12 oz canned tuna (around 2.5 cans) - Drained. 3 cans ( 15 ounces) may be used boost protein if desired!

4 oz of diced green chiles (no additive canned works)

½ c real mayo with olive oil or we use Primal Kitchen Chipotle Mayo (no additives or sugar added) *add ¼ c more if you want extra creamy

2 tbsp chopped chives (plus extra for topping)

½ tsp seasoning salt of choice or natural sea salt with dehydrated garlic or onion added (primal palate has a great selection)

1 tbsp organic mustard (spicy or regular without added sugar. Annie’s Organic is Whole30)

¼ tsp garlic powder

¼ tsp black pepper

½ c chopped onion (peeled)

½ cup chopped celery

1 tbsp avocado or olive oil

2 tbsp coconut flour or tapioca starch (Almond flour works too but does not hold together as well as other flours)

½ cup coconut milk or cream without additives (see notes for alternatives)

½ tsp chili pepper or red pepper flakes

Parsley to garnish (optional)

Directions at cottercrunch.com

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