Marinated Summer Squash with Hazelnuts and Ricotta

INGREDIENTS

medium summer squash or zucchini, cut in half lengthwise

1 1/2 tsp

kosher salt, plus more

1/4 cup

blanched hazelnuts

6 tbsp

extra-virgin olive oil, divided, plus more for drizzling

small bunch mint, divided

small garlic clove, finely grated

2 tbsp

white wine vinegar

3/4 tsp

sugar

1/2 tsp

crushed red pepper flakes

Freshly ground black pepper

1/2

lemon

1/2 cup

fresh ricotta

Flaky sea salt

Toasted country-style bread (for serving)