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Grilled Zucchini With Whipped Ricotta, Calabrian Chile & Almonds

Ingredients

• 8 baby zucchini (2 pounds), sliced in half lengthwise and scored
• Kosher salt and freshly ground pepper
• 1 1/2 tablespoons olive oil
• For the chile oil:
• 1 tablespoon Calabrian chiles (paste or finely chopped jarred)
• 1 1/2 tablespoons olive oil
• For the whipped ricotta:
• 1 cup ricotta
• 1 tablespoon milk, or more as needed
• Drizzle of olive oil
• 1/4 teaspoon kosher salt
• For the almonds
• 1 tablespoon olive oil
• 1/2 cup whole, raw almonds, very coarsely chopped
• 1/2 cup loosely packed herbs, such as mint and basil, some chopped and some leaves left whole
• Flaky salt

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