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Roasted Zucchini With Ricotta And Mint

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8 medium zucchini (3 pounds), cut into 1/2-inch dice

2 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground black pepper

1 teaspoon crushed red pepper

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

2 teaspoons fresh lemon juice

Fresh ricotta, for serving

mint leaves, for garnish

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