Grilled Zucchini with Ricotta, Walnuts, and Fresh Herbs Recipe

Introduction

This grilled zucchini with ricotta and walnuts is a fresh and flavorful dish perfect for summer grilling. Tender zucchini slices are charred to perfection, topped with a creamy whipped ricotta and feta mixture, and finished with aromatic toasted walnuts and cumin seeds. It’s a simple yet elegant recipe that elevates everyday vegetables.

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 c. 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 c. chopped raw walnuts
• 2 tsp. cumin seeds
• Flaky sea salt

Instructions

1. Step 1: If using wooden skewers, cover 8 short skewers with water and let soak for 20 minutes to prevent burning.
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 layering with salt and zucchini slices. Let sit for 10 minutes to draw out moisture.
3. Step 3: Meanwhile, combine feta, garlic, lemon zest, and lemon juice in a food processor. Pulse until the feta breaks into small crumbs, about 10 to 15 seconds. Add ricotta and a pinch of kosher salt and pulse until mixed, about 10 to 15 seconds more. Scrape down the sides, then with the motor running, drizzle in 4 tablespoons olive oil and process until smooth and fluffy. Transfer to a bowl and fold in chopped basil and mint. Refrigerate until ready to use.
4. Step 4: Preheat a grill to medium-high heat for about 5 minutes and lightly oil the grates. Press firmly on the paper towels covering zucchini to squeeze out excess moisture. Thread 4 to 5 zucchini slices onto each skewer, then brush them with olive oil.
5. Step 5: Grill the zucchini without moving until deep char marks form, about 3 to 4 minutes. Flip and grill the other side for another 3 to 4 minutes. Transfer grilled zucchini to a platter and remove the skewers.
6. Step 6: In a small skillet over medium heat, warm the remaining 2 tablespoons olive oil. When a faint smoke appears, add walnuts and cumin seeds. Toast while stirring frequently until fragrant and darkened, about 30 to 60 seconds. Transfer to a small plate and season with a pinch of kosher salt.
7. Step 7: Drizzle 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 nuttier flavor, toast the walnuts lightly before chopping.
• Substitute basil and mint with fresh thyme or oregano for a different herb profile.
• If you don’t have a grill, you can use a grill pan or broil the zucchini slices in the oven.

Storage

Store leftover grilled zucchini and ricotta mixture separately in airtight containers in the refrigerator for up to 3 days. To reheat zucchini, warm gently on a grill or in a skillet. Serve the ricotta topping cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a grill?

Yes, you can use a grill pan on the stovetop or broil the zucchini slices under the oven’s broiler to achieve similar charring and flavor.

Can I prepare the ricotta mixture ahead of time?

Absolutely. The ricotta and feta mixture can be made up to 1 day in advance and kept refrigerated. Just give it a quick stir before serving.

Grilled Zucchini with Ricotta, Walnuts, and Fresh Herbs Recipe

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★★★★★

5 from 157 reviews

• Author: lilan
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Grilled Zucchini with Ricotta Walnuts recipe delivers a vibrant and fresh summer side dish featuring smoky grilled zucchini skewers topped with a creamy herb-infused ricotta cheese and crunchy toasted walnuts seasoned with cumin. It combines smoky, tangy, and nutty flavors with fresh herbs and a hint of lemon for a light yet richly textured treat perfect for any barbecue or warm-weather meal.

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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 grates and brushing (amount as needed)

Ricotta Cheese 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
• Pinch of kosher salt

Walnuts and Seasoning

• 1/2 cup chopped raw walnuts
• 2 tsp. cumin seeds
• Flaky sea salt, for finishing
• Pinch of kosher salt, for walnut seasoning

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Instructions

1. Soak Skewers: If you are using wooden skewers, soak eight short skewers in water for 20 minutes to prevent them from burning on the grill.
2. Prepare Zucchini: 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. Repeat with remaining zucchini slices and salt. Let them sit for 10 minutes to draw out excess moisture.
3. Make Ricotta Mixture: In a food processor, pulse the feta, grated garlic, lemon zest, and lemon juice for 10 to 15 seconds until feta breaks into small crumbs. Add ricotta and a pinch of kosher salt, pulse for another 10 to 15 seconds until combined. Scrape down the sides, then with the motor running, slowly drizzle in 4 tablespoons of olive oil and process until smooth and fluffy. Transfer to a bowl and fold in the chopped basil and mint. Refrigerate until ready to use.
4. Prepare Grill and Skewers: Preheat grill to medium-high heat for about 5 minutes and lightly oil the grates. Press firmly on the paper towels covering the zucchini to squeeze out any remaining moisture. Thread 4 to 5 zucchini slices onto each skewer, brush the zucchini generously with olive oil.
5. Grill Zucchini: Place the zucchini skewers on the hot grill and let them cook undisturbed until deep char marks appear, about 3 to 4 minutes. Turn and grill the other side for another 3 to 4 minutes until browned and tender. Remove from grill and transfer to a serving platter; remove the skewers.
6. Toast Walnuts and Cumin: Heat the remaining 2 tablespoons of olive oil in a small cast-iron or stainless steel skillet over medium heat. Once the oil starts to smoke slightly, add walnuts and cumin seeds. Stir frequently and toast them until darkened and fragrant, about 30 to 60 seconds. Remove from heat and transfer to a plate. Season with a pinch of kosher salt.
7. Assemble and Serve: Drizzle the walnut-cumin oil over the grilled zucchini. Dollop or spoon the whipped ricotta mixture on top and sprinkle with flaky sea salt. Serve immediately as a delightful appetizer or side.

Notes

• For best results, slice zucchini evenly to ensure uniform grilling and prevent some slices from overcooking or undercooking.
• Soaking wooden skewers is essential to avoid burning on the grill surface.
• The whipped ricotta can be prepared ahead of time and refrigerated to deepen flavors.
• Adjust salt levels carefully; the feta and walnuts add natural saltiness to the dish.
• This dish pairs well with grilled meats or as a vegetarian main when served with crusty bread or a salad.
• If a grill is not available, a grill pan or broiler can be used to replicate char marks and smoky flavor.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Grilling
• Cuisine: Mediterranean

Keywords: grilled zucchini, ricotta, walnuts, summer side dish, Mediterranean, grilled vegetables, healthy appetizer