Grilled Zucchini with Ricotta, Walnuts, and Fresh Herbs Recipe

Introduction

Grilled zucchini with ricotta walnuts is a fresh and flavorful summer dish that combines smoky charred zucchini with a creamy herbed ricotta and crunchy spiced walnuts. It’s perfect as a light appetizer or a side that will impress at any barbecue or gathering.

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, 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 this seasoning and layering with the remaining slices. Let the zucchini sit for 10 minutes to draw out moisture.
3. Step 3: Meanwhile, pulse the feta, garlic, lemon zest, and lemon juice in a food processor until the feta breaks down into small crumbs, about 10 to 15 seconds. Add ricotta and a pinch of kosher salt, then pulse again until combined, about 10 to 15 seconds more. Scrape down the sides, then with the motor running, slowly drizzle in 4 tablespoons of olive oil and process until smooth and fluffy. Transfer the mixture to a small bowl and fold in chopped basil and mint. Refrigerate until ready to use.
4. Step 4: Prepare a grill for medium-high heat and preheat for 5 minutes. Lightly oil the grates. Firmly press the paper towels covering the zucchini to squeeze out any excess moisture. Thread 4 to 5 slices of zucchini onto each skewer, then brush both sides with olive oil.
5. Step 5: Grill the zucchini, undisturbed, until deep char marks form, about 3 to 4 minutes. Turn and grill the other side for another 3 to 4 minutes until also marked. Transfer the zucchini to a platter and remove the skewers.
6. Step 6: In a small cast-iron or stainless steel skillet over medium heat, warm the remaining 2 tablespoons of oil. When you see a wisp of smoke, add the walnuts and cumin seeds, stirring frequently. Toast until darkened and fragrant, about 30 to 60 seconds. Transfer to a small plate and season with a pinch of kosher salt.
7. Step 7: 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 nut-free version, substitute toasted pumpkin seeds for the walnuts.
• Fresh herbs like thyme or oregano can replace basil and mint for a different flavor profile.
• If you don’t have a grill, use a grill pan or broil the zucchini slices in the oven, turning once for even char.
• Adjust the garlic amount to your taste; a little extra can add lovely depth.

Storage

Store leftover grilled zucchini and ricotta topping separately in airtight containers in the refrigerator for up to 2 days. Reheat zucchini gently in a skillet or enjoy cold. The ricotta mixture is best served chilled and should not be reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can prepare the ricotta mixture and toast the walnuts a day ahead, then grill the zucchini just before serving for best texture and flavor.

What can I use instead of walnuts?

Pumpkin seeds or pecans work well as substitutes for walnuts, providing a similar crunch and nutty flavor.

Grilled Zucchini with Ricotta, Walnuts, and Fresh Herbs Recipe

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★★★★★

4.5 from 122 reviews

Grilled Zucchini With Ricotta Walnuts is a vibrant and flavorful dish featuring thinly sliced zucchini grilled to perfection, topped with a creamy whipped ricotta and tangy feta mixture, and finished with toasted walnuts and fragrant cumin seeds. This recipe brings together the freshness of herbs, the zestiness of lemon, and the crunch of toasted nuts for a deliciously balanced appetizer or side.

• Author: Elena
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Zucchini Preparation

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

Whipped Ricotta Topping

• 3 oz. feta
• 1 clove garlic, grated
• 1 lemon, zested
• 1 tbsp. fresh lemon juice
• 1/2 cup whole-milk ricotta
• 4 tbsp. extra-virgin olive oil (divided)
• 1 tbsp. chopped fresh basil
• 1 tbsp. chopped fresh mint
• Pinch of kosher salt

Walnut-Cumin Topping

• 1/2 cup chopped raw walnuts
• 2 tsp. cumin seeds
• 2 tbsp. extra-virgin olive oil
• Flaky sea salt
• Pinch of kosher salt

Instructions

1. Soak Skewers: If using wooden skewers, soak 8 short skewers in water for 20 minutes to prevent burning on the grill.
2. Salt Zucchini: Arrange one-third of the zucchini slices on a paper towel-lined sheet tray, sprinkle each layer with 1/2 teaspoon kosher salt, and cover with paper towels. Repeat with all zucchini slices. Let them sit for 10 minutes to draw out excess moisture.
3. Prepare Whipped Ricotta: In a food processor, pulse feta, grated garlic, lemon zest, and lemon juice until feta breaks into small crumbs (10-15 seconds). Add ricotta and a pinch of kosher salt, pulsing until combined (another 10-15 seconds). Scrape down the sides, then with motor running, drizzle in 4 tablespoons olive oil until the mixture becomes smooth and fluffy. Transfer to a bowl and fold in chopped basil and mint. Refrigerate until ready to use.
4. Preheat Grill and Prepare Zucchini: Preheat the grill to medium-high heat for about 5 minutes. Lightly oil the grill grates. Press 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 them with olive oil.
5. Grill Zucchini: Grill the zucchini skewers undisturbed for 3 to 4 minutes until deep char marks appear. Flip and grill the other side for another 3 to 4 minutes. Remove the skewers and transfer zucchini to a platter.
6. Toast Walnuts and Cumin Seeds: Heat the remaining 2 tablespoons olive oil in a small cast-iron or stainless steel skillet over medium heat. Once a wisp of smoke appears, add walnuts and cumin seeds. Toast while stirring frequently until they are darkened and fragrant, about 30 to 60 seconds. Transfer to a small plate and season with a pinch of kosher salt.
7. Assemble and Serve: Spoon the walnut-cumin oil over the grilled zucchini, then dollop generously with the whipped ricotta mixture. Sprinkle with flaky sea salt and serve immediately.

Notes

• Soaking wooden skewers helps prevent them from burning on the grill.
• Squeezing excess moisture from zucchini ensures better grilling and prevents sogginess.
• The whipped ricotta can be made ahead and refrigerated until serving.
• Use both green and yellow zucchini for a colorful presentation.
• Adjust grilling time based on zucchini thickness and grill heat.
• Flaky sea salt finishing adds a nice texture and flavor pop.

Keywords: grilled zucchini, ricotta, walnuts, cumin seeds, summer vegetables, Mediterranean appetizer, grilled vegetables, vegetarian dish