1. In a medium bowl, add ricotta, lemon zest, cream, olive oil, sea salt, and pepper. With a hand mixer or whisk, beat until light and fluffy, about 2 minutes. Stir in chopped basil and refrigerate until ready to use.

For the Soup

1. Toss zucchini with olive oil, salt, and pepper. Brush corn and bread with olive oil. Season corn and bread with salt and pepper.
2. Place corn directly on the grill and cook until charred, about 10 minutes total, turning every 2-3 minutes. Grill zucchini in a grill pan or directly on the grill, about 4 minutes. If grilling directly on the grill, use tongs to flip over and grill about 1-2 minutes on each side depending on how thin you sliced your zucchini. If you have enough room on the grill, grill the bread at the same time—about 2-3 minutes on each side, just until there are nice grill marks and the bread is warm.
3. Spread each slice of grilled bread with ricotta mixture, then top with zucchini, corn, and additional fresh basil.
4. Serve immediately.