Preheat oven to 375°F and grease a medium sized baking dish.

Using a spiralizer or vegetable peeler, spriralize zucchini and add to colander. Sprinkle with salt and allow to sit for 5-10 minutes, removing excess water. Rinse and pat dry with paper towel. Using a kitchen shears or knife, cut zucchini into shorter lengths so you do not have one continuous zucchini ribbon.

In a large mixing bowl, add tuna, hash browns, frozen pea and carrot mixture and spiralized zucchini.

Using a high speed blender, blend together coconut milk, chicken broth, raw cashews, garlic, onion powder, cayenne, salt and pepper. Once combined, add 1/2 cup of the mushrooms and pulse until roughly chopped.

Pour sauce over ingredients in the large mixing bowl and gently fold until evenly coated. Transfer to greased baking dish and bake 45 minutes and sauce is bubbling. Broil on high for 2-3 minutes if desired.

Garnish with parsley and season with salt and black pepper.