Grilled Zucchini with Lemony Ricotta | Christopher Kimball’s Milk Street | Recipes, TV and Cooking T

Ingredients

• 1 lemon
• 1 cup whole-milk ricotta cheese
• 3 tablespoons extra-virgin olive oil, divided
• ¼ teaspoon red pepper flakes
• Kosher salt and ground black pepper
• 3 medium zucchini OR yellow summer squash (about 1½ pounds total), sliced about ¼ inch thick on a sharp diagonal
• ¼ cup lightly packed fresh mint OR dill OR basil OR flat-leaf parsley OR a combination, chopped
• 3 tablespoons pistachios, roughly chopped OR pine nuts, toasted
• Optional garnish:
• Balsamic vinegar