Summer zucchini with tomatoes and ricotta

Ingredients

• 3½ tbsp olive oil
• 5 garlic cloves, finely sliced on a mandolin or by hand
• 1 lb 10 oz/750g mixed green and yellow zucchini, quartered lengthwise, then cut into ¾-inch/2cm pieces
• 10 sprigs/5g oregano
• 3 strips lemon peel
• ½ cup/10g basil leaves
• ½ cup/120g whole-milk ricotta

Tomato salsa

• 4 very ripe plum tomatoes, finely chopped (2¼ cups/400g)
• 2 tsp finely chopped oregano leaves
• 1 tsp lemon juice
• 2 tbsp olive oil
• 1 small garlic clove, minced
• salt and black pepper

Procedure

1. Mix all the ingredients for the tomato salsa together with ¼ teaspoon of salt and a good grind of pepper. Set aside.
2. Place a large, nonstick sauté pan on medium-high heat with 2 tablespoons of oil and the garlic. Gently fry for 3 minutes, stirring often, until the garlic is soft and aromatic. You don’t want it to brown at all, so turn the heat down if necessary.
3. Add the zucchini, oregano, lemon peel, ¼ cup/5g of basil leaves, and ¾ teaspoon of salt. Cook for 15 minutes, stirring every now and then, until the zucchini are very soft, but still mostly holding their shape. You don’t want the zucchini to brown, so turn the heat down if they do.
4. Remove the cooked basil, oregano, and lemon peel from the zucchini and discard. Transfer the zucchini to a large plate with a lip. Spoon the tomato salsa evenly over the zucchini, then top with spoonfuls of the ricotta. Drizzle with the remaining 1½ tablespoons of oil and season with a pinch of salt. Finish with the remaining ¼ cup/5g of basil leaves and serve.