Heat the EVOO in a large skillet. Add the garlic and tomatoes, sautéing until warm.
Add the apple cider vinegar, salt, 1 tbsp basil, and 1 tbsp water. Simmer on very low heat for 15-20 minutes, stirring and adding more water as needed.
While the tomatoes are cooking, peel and spiralize the zucchini. (If you do not have a spirulizer, you can buy pre-cut, or shred ina food processor or grater)
When ready to serve, plate the zucchini and top with the tomato mixture. Add Vegan Ricotta Cheese and toss.
