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Chop the onions and slice the zucchini. In a large pan over medium to high heat, heat the avocado oil and cook the onions and zucchini in it for about 5 minutes. Mince the garlic and add it to the pan. Fry for about half a minute. Be careful not to burn the garlic. Mix the prepared soup with the spices. Then add the vegetables, tuna and cheese and mix thoroughly. Add the mixture to a 9-by-13-inch baking dish and bake for about an hour. Let cool for 10 at least 10 minutes and serve. Enjoy by itself or with a side of rice (or cauliflower rice for a low-carb option) topped with the sauce spooned over. # Meal prep tip You can store portions of the casserole in airtight containers. Keep it in the fridge for up to 3 days or in the freezer for up to 6 months. For best results, thaw in the fridge overnight. Reheat in the microwave or in the oven.
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