Pre-heat the oven to 350 degrees F. Spread the slivered almonds evenly on a sheet tray in one layer. Toast for 5-7 minutes, checking the nuts after 5 minutes as they burn easily. Toast until lightly browned.

Light the grill or heat a grill pan over medium-high heat. Toss the zucchini with olive oil, salt and pepper. Grill the zucchini over high heat, turning once. Grill until charred on both sides and tender. Transfer to a platter and cut the zucchini into pieces, on the diagonal. If using the ricotta cheese, place a few dollops over the zucchini. Sprinkle on the toasted almonds and season with salt and pepper, as needed. Drizzle the zucchini with pomegranate molasses and add the fresh chopped herbs.