Marinated Summer Squash with Hazelnuts and Ricotta

Name: Marinated Summer Squash with Hazelnuts and Ricotta
Ingredients: 3 medium summer squash or zucchini, cut in half lengthwise; 1 1/2 tsp. kosher salt, plus more; 1/4 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; 3/4 tsp. sugar; 1/2 tsp. crushed red pepper flakes; Freshly ground black pepper; 1/2 lemon; 1/2 cup fresh ricotta; Flaky sea salt; Toasted country-style bread (for serving)

"Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating the flavor...."

INGREDIENTS

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3 medium summer squash or zucchini, cut in half lengthwise

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1 1/2 tsp. kosher salt, plus more

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1/4 cup blanched hazelnuts

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6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

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1 small bunch mint, divided

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1 small garlic clove, finely grated

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2 Tbsp. white wine vinegar

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3/4 tsp. sugar

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1/2 tsp. crushed red pepper flakes

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Freshly ground black pepper

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1/2 lemon

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1/2 cup fresh ricotta

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Flaky sea salt

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Toasted country-style bread (for serving)

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