Scale

2 medium zucchini or summer squash (sliced 1/2 inch thick, lengthwise)
1/4 cup plus 2 tablespoons extra virgin olive oil (divided)
salt and pepper to taste
8–10 pieces good quality crusty bread (sliced about 1 inch thick, on a diagonal)
1 cup heavy cream (ice cold)
1 pint 2 cups whole milk ricotta cheese
zest from 1 small lemon
1/2 cup fresh mint leaves
Flaky sea salt (like Maldon for finishing, optional)

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Preheat a grill or grill pan to high heat. Toss the zucchini with 2 tablespoons of olive oil, salt and pepper. Brush the remaining 1/4 cup of olive oil on to each side of each slice of bread. Grill the zucchini until each piece is charred on the outside, but still firm inside. Don’t let them go too long, you don’t want them to become mush. Grill the bread until nicely toasted on each side, letting parts get a little charred, then set aside. Allow the zucchini to cool, then cut each strip into a large dice and place them in a bowl. Taste, and season with more salt and pepper if needed.
In a medium sized bowl, use a balloon whisk or electric mixer to whip the cream to barely soft peaks. Gently fold in the lemon zest, ricotta and a small pinch of salt until fully combined.
Arrange the grilled bread slices out on a platter. Spoon a generous dollop of the whipped ricotta on to each toast, and spread it out just a bit. Top with a spoonful of the grilled zucchini, then scatter and tear the mint leaves over top. Sprinkle with flaky sea salt. Garnish with a few sprigs of mint if desired, and serve immediately.