Instructions

Preheat the oven to 400.
Dice squash, crush garlic and pick cilantro leaves.
In a skillet melt butter, and panfry shrimps at medium-high, add garlic at the end.
Take shrimp out and set aside, add squash instead and sweat for 3 minutes.
Add saffron, soy sauce and lemon juice.
In a mixing bowl combine ricotta cheese, squash mixture, shrimp and eggs.
Mix well, season with salt and transfer to a baking tin or skillet.
Put in the oven and bake for 15 minutes.
Garnish with cilantro leaves and lemon zest.

This is a recipe by

Kirill Olkhovsky