You and your family will enjoy this light and bright, delicious zoodle dinner, especially on hot summer evenings. Cook zucchini zoodles in olive oil and red pepper flakes, then mix with ricotta cheese, basil and cooked chicken that’s been marinated in assertive spices of garlic, lemon zest, chives, thyme, oregano, salt and black pepper. Serve fresh and hot with a squeeze of lemon juice and fresh tomatoes.