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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
