Zucchini-Mushroom Caprese Bowl

Ingredients

2 medium zucchinis
3/4 tsp salt, divided
2 tbsp olive oil
1 cup onion, chopped
1 tbsp garlic, minced
16 oz mushrooms, sliced
1 tbsp tomato paste
1 15-oz can diced fire-roasted tomatoes
1 tsp black pepper
5 oz spinach or salad greens
1/2 cup ricotta cheese
3/4 cup shredded parmesan cheese
1/4 cup basil, coarsely chopped

Directions

1. Using a spiralizer or vegetable peeler, shave zucchini into long, even strips. Toss with 1/4 tsp salt in a colander. Let stand until ready to use.
2. Heat oil in a skillet over medium-high. Add onion and garlic, saute until tender, about 3 minutes.
3. Add mushroom, saute until browned, about 5 minutes.
4. Add tomato paste and cook 1 minute.
5. Stir in tomatoes, pepper, and remaining 1/2 tsp salt and bring to a simmer.
6. Reduce heat to medium low, cover, and cook for about 6 minutes, stirring occasionally.
7. Stir in spinach or greens. Cover and cook until spinach or greens wilt, about 3 minutes.
8. Remove from heat and gently stir in zucchini.
9. Mix ricotta and mozzarella in a microwavable bowl.
10. Microwave ricotta mixture on high for 30 seconds and stir vigorously to mix cheeses.
11. Spoon ricotta mixture onto zucchini mixture and sprinkle with basil.

Adapted from Zucchini-Mushroom Caprese Bowl in Cooking Light April 2018