Cut off the top and bottom of the zucchini, slice it in half lengthwise, and then cut each half into triangles. Toss that zucchini in a bowl and add all the ingredients through mint. Toss it together and pour into your baking dish.
Spoon on dollops of ricotta so that about half of the zucchini is covered. Sprinkle cayenne over the top of the ricotta and zucchini. I used two small pinches.
Bake in pre-heated oven for 30 minutes. I kept it in there a little longer because I wanted my cheese to brown more but the bottom zucchini over cooked. Not tragically, but just enough to know that I should have removed it earlier.
I halved this recipe for my dish shown. There is only so much zucchini one girl can eat! Original Recipe from Chef John at Food Wishes
Keyword easy side dish, Spring, Summer, zucchini recipe
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