Recipe courtesy of Cara Mangini
1 tablespoon of extra-virgin olive oil, plus a drizzle
3 to 4 small- to medium-size zucchini, chopped
½ teaspoon ground cumin or cumin seeds (optional)
Course sea salt and pepper
Juice of half of a lemon
¼ cup of basil
2 to 4 tablespoons of mint
⅓ cup part-skim or whole milk ricotta
Heat oil on high in a large sauté pan. Once the oil is hot, turn down the heat to medium high and add the zucchini. Toss the zucchini in the oil. Add cumin (if you would like), salt and pepper. Sauté the zucchini until golden and just soft, but not mushy. This will take about 3 to 5 minutes.
Squeeze the lemon juice over the zucchini, and toss or stir. Add the herbs, reserving some for garnish. Transfer the zucchini from the heat to a serving platter.
Add a dollop of ricotta to the top, more fresh herbs, a drizzle of good olive oil and a sprinkle of coarse sea salt. Serve immediately.