Start by peeling the zucchini. Once peeled, spiralize or cut into ribbons using a vegetable peeler. Boil for 2-3 minutes until tender. Set the zucchini ribbons aside in a large serving bowl.
Next, add the remaining ingredients (minus the shredded cheese) to a stockpot over low to medium heat and stir. Heat for 5-10 minutes.
Pour the lentil “meat sauce” over the zucchini ribbons and top with shredded mozzarella cheese if desired.