Using the flat blade of a spiralizer, create zucchini ribbons. This makes them more like the traditional egg noodles. It will seem like you have a lot - until you squeeze the water out.
Layer a baking sheet with several layers of paper towels - spread your zucchini on top of the paper towels and then cover with additional layers. Let sit for approx 20 minutes.
Over medium heat, melt some ghee butter in a saute pan. Add your minced garlic and saute for a few minutes. Add in your mushrooms and stir occasionally until cooked through.
Once your mushrooms are cooked through, add your dry white wine and let simmer for 10-12 minutes.
Remove your mixture from the heat and stir in your yogurt and cracked pepper. Stir consistently until well mixed - do not let your yogurt curdle.
Squeeze the water out of the zucchini ribbons with the paper towels and toss into a mixing bowl. Drain your can of tuna and add to your ribbons.
Add your sauce to the bowl and mix well. Pour everything into a baking dish.
Top with your breadcrumbs and bake in the over at 350 for 20 minutes.