The main thing about this dish is the lemon ricotta.
It will also go nicely with other meat and vegetable dishes. I really like lemony savoury dishes; so you will have to decide how strong you want it to be. I serve it in the shape of a quenelles made by using two teaspoons.
Put the zest and juice of two lemons into a pan and reduce right down to two tablespoons worth
(make sure you only use the zest, as the white pith will spoil the taste - a fine microplane grater or a zester is good). Cool the liquid down and whisk into 125 ml/ half a cup ricotta. It may not seem a lot, but think of it as a condiment. Chill it down for an hour so the tastes can develop You may only want to use one lemon the first time to gage how you like it!
The rest of this dish was skinless chicken breasts, lightly dampened and rolled in sweet paprika and left in the fridge to form a crust for about and hour. On a low heat, melt a little butter and colour the chicken using a teaspoon to cover/baste the chicken (you can put into the oven to finish off). Sliced lengthways.
Potatoes where boiled for 5 minutes, then put into a non-stick pan with just a few tablespoons of olive oil. You need to keep them turning and on a lowish heat. It takes about 35 minutes, they are not greasy but need watching!
The courgettes/zucchini were cut on a julienne grater and just baked in the oven for 5 minutes - so they are hot but crunchy (drizzle with olive oil and season to taste).