In a medium nonstick skillet, heat EVOO over medium-high heat. Add zucchini, garlic, thyme; and 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 refridgerate overnight). Add ricotta, lemon zest, and lemon juice; stir to combine. Season with salt and pepper.
Originally Submitted
2/13/2011
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