½ cup organic ricotta
1 teaspoon lemon zest
1 tablespoon ghee
1 cup red leaf lettuce, chopped
1 shallot, minced
1 zucchini, cut into noodles
1 teaspoon fresh thyme
- Add the ricotta and lemon zest to a bowl, season with pepper and mix until even. Set aside.
- Heat the ghee in a skillet over low heat, then add the lettuce and shallot. Cook and stir until lettuce is wilted.
- Add the zucchini noodles and stir them in. Add the ricotta mixture. Cook and continuously stir for 2 minutes.
- Season with fresh thyme, stir in and serve.