Preheat barbecue to medium-high. Brush both sides of mushroom caps and the slices of zucchini with 2 tbsp dressing.
Grill turning once, until tender, 3 to 5 min. Place caps, top-side down, on a plate. In a large bowl, toss zucchini with baby spinach, 2 tbsp dressing and salt and pepper. Mound mixture onto caps and sprinkle with goat cheese crumbles.
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