Vegetarian Spaghetti with Zucchini and Ricotta

Heat olive oil in a large pan and toast the bread slices until golden brown. Season with grated lemon zest, then remove from the pan and cut into small cubes (croutons).

Cut the zucchini into centimeter cubes. In the same pan, start sautéing the crushed garlic and the whole parsley sprig. Add the zucchini and pour in a little water to prevent the garlic from burning.

Stir in half a tablespoon of ricotta, add a few basil leaves and the chopped green beans. Sauté the vegetables until cooked.