Heat olive oil in large skillet over medium heat. Add garlic and sautee for 1 minute, being careful not to burn. Add chopped zuchinnis and cook, flipping occasionally browning all sides. Add spinach, tomatoes and corn. Cook until spinach is wilted, season with S&P to taste. Transfer to serving bowl and dollap ricotta on top.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/sauteed-vegetables-with-ricotta/