Preheat oven to 450º
Season chops with Paisano on both sides to your taste and massage with olive oil. Set aside.
Chop Zucchini into 1” cubes and place on cookie sheet in single layer. Season lightly with Paisano, drizzle with olive oil and toss to coat. Place in oven and roast approximately 15 minutes.
Check for crisping and brownness, and turn once to crisp other sides-- maybe another 10 minutes. When at your preferred crispness, remove from oven, give chunks a squirt of lemon juice, toss and set aside keeping warm.
While zucchini is roasting, grill meat in a cast-iron skillet or on an outdoor grill. Grill each side approximately 4-5 minutes depending on chop thickness.
Reduce oven heat to 350º and place chops in oven covered to finish cooking (approximately 10 minutes). Remove from oven when done and set aside to rest. Flesh should spring back at your touch.
Cut lemon in half. Squeeze juice and zest for 1 teaspoon of zest. Use other half of lemon for garnish.
While meat is finishing, in medium sauté pan, melt butter and add spinach. Lightly sprinkle with Paisano seasoning and cook until thoroughly wilted and water is evaporated.
Add ricotta, whipping cream, juice and zest of 1/2 lemon. Stir well. Add parmesan and cook thoroughly.
If sauce is too thick for your liking, add another teaspoon of cream. Adjust seasoning with a dash of salt and pepper, if required. Set aside.
To serve, warm dinner plate in oven for a minute or two so your hot food goes on a surface that holds the heat. Place one chop on each plate with a scoop of the zucchini on the side. Top with sauce and a sprinkle of the mint ribbons and a sliver of lemon.
Serve with your favorite wine or sparkling water flavored with a little of the extra lemon and mint.