Wash zucchini and trim off ends. Zucchini peels can sometimes have a bitter flavor, so you may peel these off if you desire.
Using a spiralizer, slice zucchini into noodles, and place in a mesh colander, place colander over a bowl. Mix 1/4 tsp. sea salt into the zucchini noodles and allow them to sit for 20-30 minutes. This will help draw out excess water. If you did not peel the zucchini the water will be green.
While zucchini is soaking, slice onions, tomatoes, garlic, and mushrooms. Heat olive oil in a large skillet, swirl to coat the pan completely.
Add in onions and garlic and cook until onions and garlic are tender, about 2-3 minutes. Add in mushrooms and tomatoes and bring to a boil.
Add in wine and basil leaves, and reduce heat to simmer. Add in zucchini noodles and cook an additional 5 minutes.