Baked Zoodles Caprese

Preheat oven to 375ºF. Spray a 10-inch ceramic tart pan or glass pie plate with olive oil cooking spray.

Using the small (3 mm) blade of a spiralizer, process the zucchini (skin on) and place the zoodles into the pan, spreading them out evenly.

Scatter the grated mozzarella on top and amongst the zoodles. (Move the zoodles around with your fingers and poke some of the mozzarella pieces down in between the zoodles so that the mozzarella is more or less evenly distributed throughout.)

Whisk together the eggs, light cream, ricotta, garlic, salt, Italian seasoning, and pepper. Add basil and stir to combine thoroughly. Pour mixture over the zoodles. (The basil may clump in spots. Spread it out evenly over the batter if needed.)

Arrange the tomatoes (cut side up) decoratively on top (in a circular pattern if desired) so that they are just barely floating above the surface of the batter.

Bake on the bottom rack of the oven for 45–50 minutes. Let cool for 15–20 minutes before cutting into slices and serving with marinara.