Creamy Mushrooms and Canned Tuna over Zucchini Noodles Recipe | @Atkins

Creamy Mushrooms and Canned Tuna over Zucchini Noodles Recipe

Atkins Creamy Mushrooms and Canned Tuna over Zucchini Noodles
Net Carbs
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 2 Tbsp butter, unsalted
  • 8 oz fresh crimini mushrooms
  • 12 ea fresh red cherry tomatoes
  • 1 tbsp Rosemary, fresh, leaves
  • 2 tsp fresh garlic
  • 0 1/4 tsp red chili peppers, crushed flakes
  • 0 1/2 cup chicken broth
  • 0 1/2 cup parmesan cheese, grated
  • 0 1/4 cup heavy whipping cream
  • 2 Tbsp lemon juice
  • 1 tsp lemon zest
  • 2 cup fresh baby spinach
  • 9 oz canned light tuna, in water, drained, unsalted
  • 2 med fresh zucchini, with skin
  • 0 1/2 tsp black pepper, ground
  • 0 1/4 tsp table salt


  1. In a 10-inch skillet, melt butter over medium heat. Add sliced mushrooms and sauté, stirring frequently until moisture released from the mushrooms evaporates, about 6 minutes. Add halved tomatoes, minced rosemary, minced or pressed garlic, and red pepper flakes, sautéing until fragrant, about 30 seconds.
  2. Stir in ¼ cup broth, parmesan cheese, cream, lemon juice and lemon zest. Bring to a boil and reduce heat to simmer. Stir in baby spinach until wilted and flake in tuna. Taste and add salt to taste.
  3. Spiralize zucchini. In a non-stick skillet over medium heat warm the remaining ¼ cup chicken broth until steaming. Add zucchini noodles, cover and steam, tossing as needed to evenly heat, until warmed through and tender, about 5 minutes.
  4. To serve, evenly distribute zucchini noodles (about 1 cup per serving), and cover with about ¾ cup creamy mushrooms and tuna. Top with fresh ground pepper and serve with a garnish of fresh grated parmesan cheese if desired.

Cooking Tip