Summer Squash and Fresh Ricotta Sandwiches

• 16 ounces fresh ricotta
• 3 tablespoons good-quality extra-virgin olive oil
• juice of one lemon
• 1 tablespoon lemon zest
• 1 teaspoon kosher salt
• 1 tablespoon freshly ground black pepper
• 10 large leaves fresh basil, rinsed, patted dry and chiffonaded
• 4 large ripe summer squash, trimmed and sliced into 1 1/2-inch rounds

1. In a large bowl, combine ricotta, 2 tablespoons of olive oil, lemon juice, lemon zest, salt, pepper and basil.
2. Cover and refrigerate until ready to use.
3. Heat the remaining tablespoon of olive oil in large non-stick pan over medium-high heat.
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. Don't overcook or you'll end up with soggy sandwiches.
6. Remove from pan and transfer to a plate.
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. You shouldn't feel any heat or see steam rising from them.
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. Serve at room temperature drizzled with a little extra olive oil and garnished with basil, if you like.

ricotta, olive oil, lemon, lemon zest, kosher salt, freshly ground black pepper, fresh basil, summer

Taken from www.foodrepublic.com/recipes/summer-squash-and-fresh-ricotta-sandwiches/ (may not work)