Clean and wash the courgettes and slice or cut them lengthwise into thin slices with a peeler or large knife. Spread a large grill pan with a little oil. Fry the zucchini in it in portions, turning on each side for about 1 minute. Season with salt and pepper and remove. Leave to cool at lukewarm temperature.
Sort the spinach, wash and drain well. Peel garlic and chop very finely. Wash oregano, shake dry, remove leaves and chop finely.
For the vinaigrette, mix vinegar, lime juice, salt, pepper and sugar. Fold in 4 tablespoons of oil. Stir in garlic.
Mix zucchini, spinach, oregano and vinaigrette and serve. Crumble the ricotta into flakes. Chop the peanuts coarsely if necessary and sprinkle over the top.