Name: Marinated Zucchini and Yellow Summer Squash with Hazelnuts and Ricotta
Yield: 4 servings
Ingredients: 3 medium summer squash or zucchini, cut in half lengthwise; 1½ tsp. kosher salt, plus more; ¼ 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; ¾ tsp. sugar; ½ tsp. crushed red pepper flakes; Freshly ground black pepper; ½ lemon; ½ cup fresh ricotta; Flaky sea salt; Toasted country-style bread (for serving)

BBQ side dish marinated summer squash with hazelnuts and ricotta on a platter summer recipe

Photo by Chelsie Craig, Prop Styling by Emily Eisen, Food Styling by Molly Baz

Zucchini is anything but boring when bathed in a kicky vinaigrette. Summer squash contains a lot of water, which can cause it to get mushy when cooked. We turned to a trick we use with moisture-rich vegetables like cucumbers and eggplant: 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.

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