scale 1x2x3x ingredients2 tablespoon s olive oil1 finely chopped1 large zucchini, ends trimmed, quartered lengthwise and sliced250 g (9 oz) pasta of choice (like rigatoni, penne, fusilli, etc.)250 g (1 heaping cup) ricotta cheese (i used store-bought) zest from 1 small lemon (skip if you don’t like lemon)