Cut the zucchini into small cubes. Heat a pan with some olive oil and sauté the zucchini, shallot, garlic, and sun-dried tomatoes.

In a bowl, whisk the ricotta with a fork. Add the sautéed vegetables and coriander.

Fold the mixture into brick sheets and place the filling inside.

Brown the bricks in a pan without deep frying.

Serve the bricks with a white lemon sauce (mix yogurt with lemon juice, salt, a bit of basil, and pomegranate).