Zucchini Mushroom Caprese Bowl

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Using a vegetable peeler, shaved zucchini into long even strips and toss with one quarter teaspoon salt in a colander. Let stand until ready to be used

Step 2

2. Heat oil in a Dutch oven over medium high heat. Add onions and garlic, cook until tender about 3 minutes

Step 3

3. Add mushrooms, cook until brown, about 5 minutes

Step 4

4. Add tomato paste, cook for a minute

Step 5

5. Stirring tomatoes, pepper and remaining 1/2 teaspoon of salt. Bring to a simmer, stirring often. Reduce heat to medium low and simmer stirring occasionally until slightly reduced, about 6 minutes

Step 6

6. Stir in spinach, cover and cook until spinach wilts, about 3 minutes

Step 7

7. Remove from heat and gently stir in zucchini strips

Step 8

8. Stir together with her ricotta and mozzarella in a microwavable bowl. Microwave at high for 30 seconds

Step 9

9. Dot zucchini mixture with cheese mixture. Sprinkle with basil