- 1 teaspoon extra-virgin olive oil
- 1 medium zucchini, grated on the large holes of a box grater
- 1 garlic clove, minced
- 1/2 teaspoon fresh thyme leaves
- Coarse salt and ground pepper
- 1/2 cup ricotta
- 1 tablespoon lemon zest
- 2 teaspoon lemon juice
In a medium nonstick skillet, heat olive oil over medium-high. Add zucchini, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing). Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper.