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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
