INGREDIENTS
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1 medium summer squash (about 7 ounces), ends trimmed
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1 medium zucchini (about 7 ounces), ends trimmed
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1 small yellow onion, ends trimmed, peeled, and halved
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2 garlic cloves, thinly sliced
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1/2 cup ricotta cheese
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2 eggs
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1 teaspoon finely grated lemon zest
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Kosher salt and black pepper
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3/4 cup flour
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Olive oil, for frying