Fried ricotta with pesto, zucchini and prosciutto.
Combine ricotta, pesto and lemon peel.
Form patties and put in the freezer for about 30 minutes.
Slice the zucchini.
Fry on an oiled skillet.
Season with salt and oregano.
Dip ricotta patties in whisked egg.
Coat with flour.
Coat with breadcrumbs-parmesan mixture.
Put in the freezer for another 15 minutes.
Fry for 1-2 minutes each side.
Place prosciutto on a roll.
Add ricotta burger.
Top with zucchini.