1 Rinse zucchini and cut off ends. Cut with the mandoline into 5 mm (approximately 1/4 inch) slices.
2 Place zucchini slices on a baking sheet, brush with a little oil and season with salt and pepper. Bake in preheated oven at 220°C (fan 200°C, gas mark 3-4) (approximately 425°F/convection 400°F) on the middle rack 8 minutes. Remove and let cool.
3 Drain the sun-dried tomatoes. Finely chop the olives. Rinse basil, shake dry, pluck leaves and chop finely. Chop the drained sun-dried tomatoes very finely.
4 Mix tomatoes, olives, basil and ricotta in a bowl with salt, pepper and a little crumbled chile pepper to taste.
5 Toast pine nuts in a dry frying pan. Trim arugula, rinse and spin dry.
6 Place zucchini slices on plate. Scoop portions of the ricotta mixture with 2 moistened tablespoons and add to the zucchini on the plate. Garnish with pine nuts and arugula.