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Marinated Zucchini with Hazelnuts and Ricotta
Ingredients
  • 3 medium summer squash or zucchini (or pattypan squash!), cut in half lengthwise
  • 1½ tsp. kosher salt, plus more
  • ¼ cup blanched hazelnuts
  • 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
  • 1 small bunch mint, divided
  • 1 small garlic clove, finely grated
  • 2 Tbsp. white wine vinegar
  • ¾ tsp. sugar
  • ½ tsp. crushed red pepper flakes
  • Freshly ground black pepper
  • ½ lemon
  • ½ cup fresh ricotta
  • Flaky sea salt
  • Toasted country-style bread (for serving)
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