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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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