Wash, dry and slice zucchini, first lengthwise, then in 1/4-inch slices.

Heat 3 tbsps of olive oil in a large pan. Add onions and cook at medium temperature for 5 minutes.

Add zucchini and cook for 10 minutes. Then add crushed red pepper.

In a mini food processor combine garlic, basil, a punch of salt and 3 Tbsps of olive oil until smooth.

Add ricotta, crushed red pepper and lemon zest. Mix well. Turn off heat.