Preheat the oven to 180°C

Cut the zucchini finely (I use a small Mandoline on the second to smallest setting) and place in a bowl, sprinkle over a little bit of salt and give it a good mix up. Put it aside for an hour or more, to allow the liquid to drain from the zucchini.

Cut the Ciabatta to your preferred thickness and brush over a little bit of olive oil on either side of the bread. Cook the bread until golden brown on both sides of the bread. Remove from the oven and allow to cool.

Place the ricotta in a bowl and season with some salt and pepper.

Place a frying pan on medium to high heat, drizzle in some olive oil and cook about 1/3rd of the zucchini until they start to colour. Remove them from the pan and continue to cook the rest in the same way. Once all the zucchini are cooked chop them up slightly and place to the side until needed. When ready to assemble, place some ricotta on each bruschetta top this with some zucchini, sprinkle with basil and then drizzle with some balsamic vinegar.