Zucchini-Mushroom Caprese Bowl

• 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

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.

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.

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