Baby Summer Squash with Ricotta and Mint

Heat a large skillet over medium-high heat. Add oil and swirl to coat skillet. Add squashes, salt, black pepper, and red pepper flakes. Cook 5 to 6 minutes, stirring frequently, until squashes are tender. Remove from heat and stir in torn mint leaves. Transfer squash to a serving dish and top with Ricotta. Garnish with mint leaves.