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1
Preheat oven to 375 degrees.
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2
Heat a large oven-proof skillet over a medium flame. Add the oil and warm. Saute the onion for 2-3 minutes until translucent, then lower the heat and add the zucchini, stirring every once in a while, until tender and lightly browned, maybe 12 minutes. Salt and pepper to taste.
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3
Beat together the eggs and ricotta, add half the mint leaves, and add to the skillet. Stir to mix things up.
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4
Move to the oven and bake about 15-20 minutes, until the eggs have set. Remove and let cool. Slice into anywhere from 8-12 wedges per skillet, arrange artistically on a serving platter and garnish with remaining mint leaves. Serve at room temperature.
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5
For about 2 cups homemade ricotta (ok, it's really fresh paneer, hang me on a technicality): You'll need a colander lined with a double thickness of cheesecloth, 4 cups whole milk, one cup heavy cream, 1/4 teaspoon salt, and 3 tablespoons white vinegar. Put half the milk, cream, salt and vinegar in a one-quart glass bowl or 4-cup glass measuring cup, microwave on high for 2-3 minutes or until it starts to form bubbles around the edges. Remove and stir; transfer the little curds to the colander. If there are no little curds, nuke it for another 30 seconds or so. Repeat with the remaining milk, cream, salt and vinegar. Let drain for at least an hour.
