Ingredients

• • 6 zucchini, washed, dried and spiralized*
  • 1 tablespoon olive oil, divided
  • 1/4 teaspoon chopped fresh herbs (I either reach for rosemary or thyme, but use whatever you have on hand or use your favorite)
  • salt and fresh ground pepper, to taste

• • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1/2-cup skim milk
  • salt and fresh ground pepper, to taste (season it well)

• 1/2 tablespoon olive oil
• 1 pint cherry tomatoes, halved
• salt, to taste
• freshly grated parmesan cheese, optional

Directions:

1. Heat 1 tablespoon olive oil over medium-high heat in a nonstick skillet.
2. Add spiralized zucchini; season with herbs, salt and pepper and continue to cook for 7 minutes, or until tender, stirring frequently.
3. Remove zoodles from skillet and set aside.
4. Return skillet to stove and heat 2 tablespoons olive oil over medium heat.
5. Add garlic and cook for 1 minute or until fragrant, stirring frequently.
6. Stir in ricotta cheese and milk; season with salt and pepper and continue to stir until cheese is completely melted and everything is well combined.
7. Bring to a steady simmer and cook for 3 minutes, or until thickened.
8. Remove from heat and stir in the previously prepared zucchini; taste for seasonings and adjust accordingly. Set aside.
9. In a small skillet, heat 1/2 tablespoon of olive oil over medium high heat.
10. Add the cherry tomatoes, sprinkle with salt, and let sit for 2 minutes, or until they start to blister.
11. Stir and continue to cook for 2 more minutes.
12. Remove from heat.
13. Serve tomatoes over the prepared zucchini and sprinkle with freshly grated parmesan cheese.

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