1. Begin by heating the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
2. Add the minced garlic and continue to cook for another minute, stirring frequently to prevent burning.
3. Stir in the diced red and yellow bell peppers, and cook until they start to soften, approximately 5 minutes.
4. Add the cherry tomatoes, green olives, and capers to the skillet. Stir well to combine the ingredients evenly.

1. Pour the red wine vinegar into the skillet and season the mixture with salt and pepper to taste. Allow the caponata to cook until the tomatoes have broken down slightly and the flavors meld together, about 10 minutes.
2. While the caponata is simmering, add the spiralized zucchini to the skillet. Toss gently to coat the noodles with the caponata mixture. Cook for an additional 3-4 minutes until the zucchini is tender but not mushy.
3. Remove the skillet from the heat and stir in the fresh basil.

1. In a medium bowl, combine the ricotta cheese, Parmesan cheese, lemon zest, and chopped parsley. Season with salt and pepper to taste, and mix well to combine.

1. Divide the zucchini noodle caponata evenly among four plates.
2. Top each serving with a generous spoonful of the ricotta mixture.
3. Garnish with additional basil leaves or Parmesan cheese, if desired, and serve immediately. Enjoy your healthy and flavorful Mediterranean dish!