Spaghetti with Zucchini and Ricotta

Heat some olive oil in a large pan. Toast the ciabatta slices until golden brown and season with a little grated lemon zest. Remove the bread from the pan and cut it into small croutons.

Cut the zucchini into approximately 1 cm cubes. Heat olive oil again in the same pan, add a crushed garlic clove and a sprig of parsley, and toast briefly. Add the zucchini cubes and roast them along. Deglaze with a splash of water to prevent the garlic and herbs from burning.

Clean the green beans, cut them into small pieces, and add them to the pan along with a few basil leaves and a spoon of ricotta. Let everything simmer briefly.