Gnocchi with zucchini and ricotta | Quick dinner

Wash the zucchini thoroughly and slice them into thin rounds or half-moons. Peel the garlic cloves and crush them gently or finely chop them. Wash the lemon and finely grate the yellow zest, then squeeze the juice from half a lemon.

In a small bowl, mix the ricotta cheese with the grated lemon zest, a tablespoon of fresh lemon juice, a pinch of salt, and freshly ground black pepper for an airy and flavorful texture.

In a large deep skillet, heat the olive oil and butter over medium heat. Add the zucchini slices and garlic cloves, then sauté for 5-6 minutes until the zucchini becomes tender and turns lightly golden. Remove the garlic if you prefer a more subtle flavor.