1. Heat grill to medium-high. Brush the bread with 1 tablespoon of the oil and grill until golden and crisp, about 1 minute per side. Transfer to plates.
2. Grill the zucchini until tender and slightly charred, 3 to 4 minutes per side.
3. Toss the zucchini in a large bowl with the basil, red pepper, ½ teaspoon salt, and remaining tablespoon of oil.
4. Top the bread with the zucchini and ricotta.
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