Summer Squash and Fresh Ricotta Sandwiches

1. 1

   In a large bowl, combine ricotta, 2 tablespoons of olive oil, lemon juice, lemon zest, salt, pepper and basil.

2. 2

   Cover and refrigerate until ready to use.

3. 3

   Heat the remaining tablespoon of olive oil in large non-stick pan over medium-high heat.

4. 4

   When it shimmers, add the squash without overcrowding the pan and cook in batches, flipping after about 3 minutes, until both sides are golden brown and squash is just cooked through.

5. 5

   Don't overcook or you'll end up with soggy sandwiches.

6. 6

   Remove from pan and transfer to a plate.

7. 7

   When all the squash is cooked, slice each slice in half using a sharp knife and allow to cool to at least room temperature.

8. 8

   You shouldn't feel any heat or see steam rising from them.

9. 9

   Top a ricotta slice with about a teaspoon of filling, just enough so that when you place the other slice on it looks kind of like an Oreo.

10. 10

    Serve at room temperature drizzled with a little extra olive oil and garnished with basil, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.