Zucchini-Mushroom Caprese Bowl

This deconstructed zucchini “noodle” version of lasagna satisfies your craving for Italian at a fraction of the calories. Creamy dollops of cheese up the yummy factor; toss in a handful of yellow cherry tomatoes for an extra helping of vegetables.

Ingredients - All Items Organic

  • 1 medium zucchini
  • 3/4 teaspoon kosher salt, divided
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 tablespoon finely chopped garlic
  • 16 ounces sliced cremini mushrooms
  • 1 tablespoon unsalted tomato paste
  • 1 (28-oz.) can unsalted diced fire-roasted tomatoes, undrained
  • 1 teaspoon freshly ground black pepper
  • 5 ounces fresh baby spinach
  • 4 ounces part-skim ricotta cheese (about 1/2 cup) *or substitute your favorite non-dairy cheese to go 100% vegan
  • 3 ounces preshredded part-skim mozzarella cheese (about 3/4 cup)
  • 1/4 cup loosely packed fresh basil

How to Make It

Step 1

Using a vegetable peeler, shave zucchini into long, even strips. Toss with 1/4 teaspoon salt in a colander. Let stand until ready to use.

Step 2

Heat oil in a Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until tender, about 3 minutes. Add mushrooms; cook, stirring often, until browned, about 5 minutes. Add tomato paste; cook 1 minute. Stir in tomatoes, pepper, and remaining 1/2 teaspoon salt; bring to a simmer, stirring often. Reduce heat to medium low, and simmer, stirring occasionally, until slightly reduced, about 6 minutes. Stir in spinach; cover and cook until spinach wilts, about 3 minutes. Remove from heat. Gently stir in zucchini strips.

Step 3

Stir together ricotta and mozzarella in a microwavable bowl; microwave at high 30 seconds. Dot zucchini mixture with cheese mixture. Sprinkle with basil.

Nutritional Information

  • Calories 276
  • Fat 13g
  • Satfat 5g
  • Unsatfat 8g
  • Protein 16g
  • Carbohydrate 26g
  • Fiber 5g
  • Sugars 13g
  • Added sugars 0g
  • Sodium 590mg
  • Calcium 33% DV
  • Potassium 25% DV

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