Warm up skillet pan and add olive oil and garlic. Saute garlic.
Add zucchini and continue sautéing. The zucchini will become lighter in color as it cooks. You can cook to your desired tenderness – al dente if you like it somewhat crisp.
Add tomatoe sauce to the pan and bring to a simmer.
Add ricotta cheese and stir lightly. You can blend it all the way if you like the ricotta mixed with the sauce or just alittle. The idea is to heat the ricotta alittle.