Grilled Zucchini with Nut Salsa, Mint & Ricotta from Flavors from the Farm: Vegetable-Forward Cooker

Ingredients

• Light drizzle of runny honey
• Handfuls of fresh mint, basil, and flat-leaf parsley leaves, torn
• 3–6 anchovy fillets in olive oil
• Dash of heavy cream
• 2 tablespoons white wine vinegar
• Kosher salt and freshly ground black pepper
• ½ cup extra-virgin olive oil
• 1 cup nuts, such as walnuts, peeled hazelnuts, or almonds
• Grilled ciabatta, for serving
• 1–2 cups whole-milk ricotta cheese
• Maldon salt, for finishing
• Grated zest and juice of 1 lemon
• 2–3 lb small zucchini, such as Costata Romanesco, cut lengthwise into batons
• Extra-virgin olive oil, for drizzling
• 1–2 cloves garlic, grated
• 2–3 cloves garlic, sliced
• Vincotto, for finishing