Fried Zucchini and Butternut Squash Torta

Name: Fried Zucchini and Butternut Squash Torta
Ingredients: 1 lemon peel, finely chopped; ½ oz. Parmesan, finely grated; 1 cup fresh ricotta; 2 Tbsp. finely chopped shallot; 2 Tbsp. thinly sliced chives; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ¾ cup plus 4 Tbsp. extra-virgin olive oil, divided; 4 guajillo chiles, cut into 2 pieces; 3 dried chiles de árbol, stems removed; 1 garlic clove, finely chopped; 2 tsp. pine nuts; ½ cup distilled white vinegar; 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more; 3 Tbsp. extra-virgin olive oil; 2 Tbsp. sherry vinegar or red wine vinegar; 1 tsp. Dijon mustard; Kosher salt; 4 cups spring greens salad mix; 1 cup all-purpose flour; ½ cup rice flour; 1 Tbsp. Old Bay seasoning; 1 tsp. baking soda; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more; ¼ tsp. freshly ground black pepper; 1 large egg, beaten to blend; 1 12-oz. bottle or can pilsner; Vegetable oil (for frying; about 8 cups); 1 medium zucchini, cut into 2x½ pieces; ¼ small butternut squash, peeled, seeds removed, sliced ¼ thick; 4 bolillos or hero rolls, halved, toasted