Season zucchini with 1½ teaspoons salt. Let sit 10 minutes. Zucchini will sweat and release some moisture. After 10 minutes, pat dry.
Drizzle zucchini with 2 tablespoons olive oil. Season with freshly ground black pepper. Grill zucchini about 2-3 minutes per side until tender but still crisp. Grill lemon half about 1-2 minutes until warm and brown grill marks appear. Remove zucchini and lemon when done and set aside to cool slightly.
In a medium bowl, whisk together 2 tablespoons olive oil, mint leaves, garlic, vinegar, rushed red pepper flakes, and honey. Squeeze in the juice of the grilled lemon half. Whisk together until well combined and set aside.
In a small bowl, stir together ricotta and cream until smooth and creamy. Spread on the bottom of a serving plate. Top with zucchini. Sprinkle hazelnuts on top. Drizzle with dressing and serve.