Skillet Roasted Zucchini and Ricotta

Serves 4

2 – 3 zucchinis

2 – 3 summer squash

2 tablespoons (30ml) olive oil

2 tablespoons (30ml) balsamic vinegar

1/2 cup (125g) ricotta cheese

Handful of fresh basil

salt and pepper

Preheat the oven to 400ºF/200ºC.

Slice the zucchinis and squash into 1/2 inch rounds.

Add the olive oil to an oven-proof skillet or dish and add the zucchinis.

Cover with balsamic vinegar, salt and pepper and toss the zucchinis well.

Add scattered spoonfuls of ricotta cheese.

Bake for 30 minutes until the zucchinis are tender and slightly grilled.

Toss with minced fresh basil.

Serve warm or mix with next day salads as a cold dish!