Spiralize the Zucchini (3).
For the mushroom marsala, add Pure Irish Grass-Fed Butter (2 tablespoon) to medium sized pan and melt over medium heat.
Add Baby Bella Mushroom (1 package) and Red Onion (1/2) and saute until tender.
Remove the pan from the heat and add the Apple Cider Vinegar (2 tablespoon). Return the pan to the heat and let it simmer 1-2 minutes.
Add Dried Parsley (1 tablespoon), Dried Thyme (1/4 teaspoon), Sea Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon), then stir in Almond Meal (1/3 cup), covering all vegetables.
Mix Corn Starch (2 teaspoon) with Vegetable Broth (1/2 cup) and add to vegetables, then add the Almond Milk (1 cup) and stir to combine well. Allow to simmer about 5-7 minutes on low until thickened.
Add the zucchini to a large pan, and cook for approximately 3 minutes or until just barely tender (not too soft), then stir in the mushroom marsala sauce, Baby Bella Mushroom (1 package) and Shredded Cheese (1/2 cup).
Pour zucchini and mushroom mixture into 9x13 casserole dish (or slightly smaller) and top with remaining Shredded Cheese (1 1/2 cup), along with some Fresh Parsley (to taste).
Bake at 350 degrees F (180 degrees C) for 25 minutes.
Allow to cool 10 minutes before eating, top with additional chopped parsley and Parmesan Cheese (to taste), if desired.