Grilled Zucchini with Ricotta, Walnuts, and Fresh Herbs Recipe
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.
- 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
Scale
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
- Soak Skewers: If using wooden skewers, soak 8 short skewers in water for 20 minutes to prevent burning on the grill.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
