Creamy Zucchini and Ricotta Spread · 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. Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper.