Grilled Zucchini with Ricotta, Walnuts, and Fresh Herbs Recipe

Introduction

This grilled zucchini with ricotta and walnuts recipe offers a fresh, flavorful twist on a simple summer vegetable. Combining smoky zucchini with creamy herbed ricotta and toasted walnuts creates a delightful balance of textures and tastes perfect for any occasion.

Ingredients

• 3 large green and yellow zucchini, sliced lengthwise 1/8″ thick
• Kosher salt
• 3 oz. feta
• 1 clove garlic, grated
• 1 lemon, zested
• 1 tbsp. fresh lemon juice
• 1/2 cup whole-milk ricotta
• 6 tbsp. extra-virgin olive oil, divided, plus more for grill and brushing
• 1 tbsp. chopped fresh basil
• 1 tbsp. chopped fresh mint
• 1/2 cup chopped raw walnuts
• 2 tsp. cumin seeds
• Flaky sea salt

Instructions

1. Step 1: If using wooden skewers, soak 8 short skewers in water for 20 minutes to prevent burning during grilling.
2. Step 2: Spread one-third of the zucchini slices on a paper towel-lined sheet tray. Sprinkle with 1/2 teaspoon kosher salt and cover with another layer of paper towels. Repeat this layering with the remaining zucchini and salt. Let sit for 10 minutes to draw out moisture.
3. Step 3: In a food processor, pulse the feta, garlic, lemon zest, and lemon juice until the feta breaks into small crumbs (about 10–15 seconds). Add ricotta and a pinch of kosher salt, then pulse again until combined (10–15 seconds). Scrape down the sides of the processor.
4. Step 4: With the processor running, slowly drizzle in 4 tablespoons of olive oil until the mixture is smooth and fluffy. Transfer to a small bowl, then fold in the chopped basil and mint. Refrigerate until ready to serve.
5. Step 5: Prepare a grill for medium-high heat and preheat for 5 minutes. Lightly oil the grill grates. Press down firmly on the paper towels covering the zucchini slices to remove excess moisture. Thread 4 to 5 slices onto each skewer, then brush them lightly with olive oil.
6. Step 6: Grill the zucchini skewers without moving them until deep char marks form, about 3 to 4 minutes. Turn and grill the other side until marked, another 3 to 4 minutes. Transfer to a platter and remove the skewers.
7. Step 7: In a small skillet over medium heat, warm the remaining 2 tablespoons of olive oil until a wisp of smoke appears. Toast the walnuts and cumin seeds, stirring frequently, until fragrant and darkened, 30 to 60 seconds. Transfer to a small plate and season with a pinch of kosher salt.
8. Step 8: Spoon the walnut-cumin oil over the grilled zucchini. Top with the whipped ricotta mixture and sprinkle with flaky sea salt before serving.

Tips & Variations

• For a smoky flavor without a grill, use a grill pan on the stovetop to achieve similar char marks.
• If you prefer a nut-free version, substitute toasted sunflower seeds for walnuts.
• Try swapping fresh herbs—such as dill or parsley—for the basil and mint to change the flavor profile.
• Make the ricotta topping a day ahead to let the flavors meld, storing it tightly covered in the refrigerator.

Storage

Store grilled zucchini and ricotta topping separately in airtight containers in the refrigerator for up to 2 days. Reheat the zucchini gently on a grill pan or in a warm oven before serving. The ricotta is best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of feta?

Yes, goat cheese or ricotta salata can be excellent substitutes, providing a similar tangy flavor and creamy texture.

How do I keep zucchini from becoming soggy when grilling?

Salting and pressing the zucchini slices before grilling helps draw out excess moisture, resulting in better charring and less sogginess.

Grilled Zucchini with Ricotta, Walnuts, and Fresh Herbs Recipe

---

★★★★★

4.8 from 56 reviews

• Author: Mariam
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Grilled Zucchini with Ricotta Walnuts recipe is a fresh and vibrant dish perfect for a light lunch or an impressive side. Tender slices of green and yellow zucchini are grilled to develop smoky char marks and topped with a fluffy, herb-infused ricotta and feta spread. Crunchy toasted walnuts with cumin seeds add a delightful texture and nutty depth, while a drizzle of aromatic walnut oil ties all the flavors together beautifully.

---

Ingredients

Scale 1x2x3x

Zucchini and Grill

• 3 large green and yellow zucchini, sliced lengthwise 1/8″ thick
• Kosher salt
• Extra-virgin olive oil, for grill and brushing

Ricotta Mixture

• 3 oz. feta cheese
• 1 clove garlic, grated
• 1 lemon, zested
• 1 tbsp. fresh lemon juice
• 1/2 cup whole-milk ricotta
• 6 tbsp. extra-virgin olive oil, divided
• 1 tbsp. chopped fresh basil
• 1 tbsp. chopped fresh mint

Walnut Topping

• 1/2 cup chopped raw walnuts
• 2 tsp. cumin seeds
• Flaky sea salt

---

Instructions

1. Prepare Skewers and Zucchini: If using wooden skewers, soak 8 short skewers in water for 20 minutes to prevent burning. Lay one-third of the zucchini slices on a paper towel-lined sheet tray and sprinkle each layer with 1/2 teaspoon kosher salt. Cover with another layer of paper towels and repeat with the remaining zucchini slices. Let the salted zucchini rest for 10 minutes to draw out excess moisture.
2. Make the Ricotta Spread: In a food processor, pulse the feta, grated garlic, lemon zest, and lemon juice for 10 to 15 seconds until the feta breaks down into small crumbs. Add ricotta and a pinch of kosher salt, pulsing for another 10 to 15 seconds until combined. Scrape down the sides of the processor, then with the motor running, slowly drizzle in 4 tablespoons of olive oil until the mixture is smooth and fluffy. Transfer to a small bowl and gently fold in chopped fresh basil and mint. Refrigerate until needed.
3. Preheat the Grill and Prepare Zucchini: Preheat a grill to medium-high heat for about 5 minutes and lightly oil the grates. Press down firmly on the paper towels covering the zucchini to squeeze out any excess moisture. Thread 4 to 5 zucchini slices onto each skewer and brush both sides generously with olive oil.
4. Grill the Zucchini: Place the zucchini skewers on the grill and cook undisturbed for 3 to 4 minutes until deep char marks form. Flip the skewers and grill for another 3 to 4 minutes on the other side until similarly marked and tender. Remove from the grill and transfer to a platter, then carefully remove the skewers.
5. Toast Walnuts and Cumin: Heat the remaining 2 tablespoons of olive oil in a small cast-iron or stainless steel skillet over medium heat. When the oil shows a slight wisp of smoke, add the chopped walnuts and cumin seeds. Toast them while stirring frequently for 30 to 60 seconds until they darken slightly and become fragrant. Remove from heat and season with a pinch of kosher salt.
6. Assemble the Dish: Spoon the toasted walnut and cumin oil gently over the grilled zucchini slices. Dollop the whipped ricotta mixture on top and finish with flaky sea salt for a burst of flavor and texture.

Notes

• For best results, use fresh herbs like basil and mint to brighten the ricotta spread.
• Soaking wooden skewers prevents them from burning on the grill.
• If you don’t have a grill, a grill pan on the stovetop works well too.
• Adjust the amount of lemon juice according to taste if you prefer a more tangy flavor.
• The walnut and cumin mixture can be made ahead and stored in an airtight container for up to 2 days.
• Use flaky sea salt for a nice contrasting crunch.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Grilling
• Cuisine: Mediterranean

Keywords: grilled zucchini, ricotta, walnuts, feta, cumin, Mediterranean side dish, vegetarian recipe, summer vegetables