Ricotta and Zucchini Fritters

Meanwhile, peel, then mince or grate garlic. Thinly slice green onions . Drain olives, then cut or tear in half. Cut tomato into 1/2-inch wedges. Drain and discard any liquid from ricotta container. Using a fork, whisk egg in a large bowl. Add ricotta, then mash into egg to combine. (NOTE: The mixture will be a little lumpy.)

Squeeze fistfuls of grated zucchini at a time to remove excess water. (TIP: Removing as much liquid as you can will help prevent soggy fritters!)Transfer zucchini to the large bowl with ricotta mixture. Add green onions, flour, half the garlic and three-quarters of the Parmesan to the bowl. Season with 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl), then stir until just combined. (NOTE: Mixture will be wet but stiff enough to hold its shape.)

Heat a large non-stick pan over medium-high heat. While the pan heats, form zucchini mixture into four 4-inch-wide, 1/2-inch-thick patties. When the pan is hot, add 2 tbsp oil, then zucchini patties. (NOTE: For 4 ppl, cook in 2 batches, using 2 tbsp oil per batch.) Cook until golden-brown, 2-3 min per side. Transfer fritters to an unlined baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.

Meanwhile, add mayo and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. When fritters are almost done, add spring mix, tomatoes and olives to another large bowl. Drizzle Italian dressing over top, then sprinkle with remaining Parmesan. Toss to combine.