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Bring a large pot of salted water to a boil. Wash and dry produce.
Line a baking sheet with a large piece of paper towel. Using the back of a spoon, spread ricotta into a ¼-inch-thick layer on prepared sheet. Set aside to drain for at least 10 minutes. TIP: If you have time, let ricotta drain up to 30 minutes!
Meanwhile, finely chop Parmesan. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick quarter-moons. Trim and thinly slice scallions, separating whites from greens.