Zucchini with Pine Nuts

1/4 cup pine nuts
3 tablespoons extra-virgin olive oil
1.5 pounds large zucchini cut into 1/2 inch chunks (about 2 zucchini)
1.5 pounds yellow squash cut into 1/2 inch chunks (about 2 squash)
2 cloves garlic, smashed or minced (optional)
1 teaspoon kosher salt (to taste)
Freshly ground black pepper (to taste)
6 ounces fresh ricotta

Preheat oven to 425 degrees F.

Toss pine nuts with 1 teaspoon of olive oil and toast them on stove top until lightly browned.

Toss the zucchini with 3 tablespoons of the olive oil, the garlic, salt and pepper. Spread out in a 9X13 inch pan and roast until crisp, tender, and slightly brown, about 20 minutes.

Sprinkle toasted pine nuts on zucchini, and scatter dollops of the cheese on top. Serve.