Zucchini Tomato Dish

1 young, tender zucchini, diced

1 tomato, diced

fat of your choice (I like bacon grease)

salt (I like Kosher)

pepper

Lemon-Pepper Ricotta Spread*

Parmesan cheese, grated

Heat a skillet over medium heat.  Add enough fat to coat the bottom of the pan.  Add zucchini and tomato to the pan.  Sprinkle with salt and pepper.  Cook until tender (about five minutes), stirring occasionally.  Pour into serving bowl and crumble Lemon Pepper Ricotta Spread over top.  Sprinkle with Parmesan cheese.  Enjoy!

*Homemade Ricotta