Brunch YUMM! Zucchini-Mushroom Caprese Bowl #fitfam

It’s Brunch Time! Zucchini, mushrooms, spinach, and basil come together for some absolute YUMM! brunch faire! Only 300 calories!


  • 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)
  • 3 ounces preshredded part-skim mozzarella cheese (about 3/4 cup)
  • 1/4 cup loosely packed fresh basil


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



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