Marinated Zucchini with Hazelnuts and Ricotta

Name: Marinated Zucchini with Hazelnuts and Ricotta
Ingredients: 3 medium summer squash or zucchini (or pattypan squash!), 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)