The other day my son showed me a meme on Instagram that said, “September lasted 2 hours.” While I was chuckling at how true that was (and rueing the fact that I never did get around to publishing my “September is NOT the new January, thank you very much!” post), he said, “I feel like that. I’ve never noticed time going this fast before.” It was on the tip of my tongue to say, Get used to it. Oh and welcome to being and (almost) adult. But I resisted.

But wow, right? It’s October already. And if the last few days are any indication, fall is here for real. But before I get into full-on soup and chili mode, I want to share my favorite recipe of the summer (which has been requested by several friends who’ve been to my house at some point in the last couple months). If you still have some zucchini in your garden, use if for this. If you don’t have a garden or manage to refrain from planting zucchini, this is every bit as fantastic with store-bought squash.

I originally saw this recipe on Bon Appetit’s “Healthyish” feed, but I have made it so many times I feel like it’s mine. The only significant change I made to the original recipe is to omit the hazelnuts because I’m allergic. I don’t miss the nuts, but if you make it with them, I’d love to hear how it is. I also just use zucchini because I like it better than summer squash (plus, I can’t refrain from planting zucchini). Oh and I also double the ricotta because…ricotta. I usually serve this as an appetizer or side dish, and it’s a real crowd pleaser. I made it the night before my daughter went to camp, I made it several times when I had friends over for dinner, I made it (dairy-free) for a friend for Rosh Hoshanah, and I made it on one of our last relaxed outdoor family meals before school (and evening sports, which have taken over my life) got into full swing. When we have this, I tell myself I’m not going to like the plate, but who am I kidding?

Marinated Zucchini with Lemony Ricotta
Ingredients
3 medium zucchini (or 5 small), cut in half lengthwise
1½ tsp. kosher salt, plus more
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 small bunch mint, divided
1 small garlic clove, finely minced
2 tbs. white wine vinegar
¾ tsp. sugar
½ tsp. crushed red pepper flakes
Freshly ground black pepper
½ lemon
1 cup fresh ricotta
Sea salt
French bread (for serving)

Smack three mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 3 tbs. oil; set dressing aside. Heat 2 tbs. oil in a large skillet (or grill pan) over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook until golden brown on cut side, about 5 mins. Flip squash over, reduce heat to medium-low and continue to cook until very tender, about 15 mins. Transfer to a cutting board and let cool slightly. Cut squash into 2-inch pieces and toss in reserved dressing to coat; season with kosher salt & black pepper. Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 tbs. oil; season with kosher salt. Spread lemon ricotta over a small platter. Top with squash and juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about ¼ cup) and scatter mint over squash. Sprinkle with sea salt. Serve with bread.