Mix all the ingredients for the tomato salsa with a quarter-teaspoon of salt and a good grind of pepper, then set aside.

Put a large, nonstick saute pan on a medium-high heat and add two tablespoons of oil and the garlic. Gently fry for three minutes, stirring often, until soft and aromatic – you don’t want the garlic to brown at all, so turn the heat down if necessary.

Add the courgettes, oregano, lemon skin, half the basil and three-quarters of a teaspoon of salt. Cook for 15 minutes, stirring every now and then, until the courgettes are very soft but still mostly holding their shape. You don’t want them to brown, so turn down the heat if need be.

Remove and discard the oregano and lemon peel, then transfer the courgettes to a large plate with a lip. Spoon the salsa evenly over the courgettes, then top with spoonfuls of the ricotta. Drizzle with the remaining tablespoon and a half of oil and season with a pinch of salt. Finish with the remaining basil and serve.