Step 1

Heat a large pan over medium heat and add 1 teaspoon olive oil and cherry tomatoes.  Cook cherry tomatoes until softened and starting to burst open, 10-12 mins.  When they are about 1 minute from being finished stir in the minced garlic.

Step 2

While cherry tomatoes are cooking, spiralize the zucchini and throw it into a hot pan with 1 teaspoon olive oil, Italian seasoning and a pinch of salt and black pepper.  Cook zucchini until tender, 5-7 minutes.

Step 3

Divide zucchini and cherry tomatoes evenly into two bowls and top with a big scoop of almond ricotta.  Optional garnish include: fresh basil, drizzle of olive oil, red pepper flakes, salt, to taste.