Serving size: 2

Slice the ends off the zucchini and peel off the outer skin - discard. Peel the zucchini into long ribbons and set aside.

Add the pine nuts to a dry skillet over a low/medium heat and toast gently for a minute or two until lightly golden. Set aside.

Heat the olive oil in the skillet over a medium heat. Thinly slice the mushrooms and add to the pan, cooking until just browned all over.

Crush the garlic and add to the pan with the lemon zest. Stir well to combine and cook gently for a minute or so until tender.

Add the zucchini ribbons, fresh basil and spinach. Season with salt and pepper and stir well to combine. Cook for 2-3 minutes until the zucchini is tender and the spinach is wilted.

Scatter with the toasted pine nuts and sprinkle with nutritional yeast to serve.