In medium skillet, heat oil over medium-high. Add zucchini, grated coarsely, garlic, minced, and thyme. Season with salt and pepper. Cook, stirring occassionally, until zucchini is tender and golden brown in spots, about 5 minutes.
Transfer to medium bowl and let cool to room temperature or refrigerate. Add ricotta, lemon zest, and lemon juice and stir to combine.
Originally Submitted
6/25/2011
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