Dessert

Grilled Zucchini with Ricotta, Walnuts, and Fresh Herbs Recipe

ByClara Bennett August 9, 2026August 9, 2026

Introduction

This grilled zucchini with ricotta and walnuts is a fresh and flavorful summer dish that combines smoky, tender zucchini with a creamy, herbed ricotta topping and crunchy toasted walnuts. It’s perfect as a light appetizer or a side that will impress at any barbecue or dinner party.

A white plate with a brown rim holds a colorful vegetable dish made of thin, grilled zucchini and yellow squash strips, arranged in loose, folded layers showing dark grill marks on their shiny green and yellow skins. Dollops of creamy white cheese are placed evenly on top, each garnished with small green mint leaves and a sprinkle of seeds. Light brown walnut pieces are scattered over the dish, adding texture contrast, while small bits of yellow lemon zest are sprinkled across the vegetables for color. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: If using wooden skewers, soak 8 short skewers in water for 20 minutes to prevent burning.
Step 2: Lay 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 seasoning and layering with the remaining zucchini slices. Let them sit for 10 minutes to draw out moisture.
Step 3: Meanwhile, in a food processor, pulse feta, grated garlic, lemon zest, and lemon juice until the feta breaks down into small crumbs, about 10 to 15 seconds. Add ricotta and a pinch of kosher salt, pulsing to combine for another 10 to 15 seconds. Scrape down the sides, then with the motor running, slowly drizzle in 4 tablespoons of olive oil until the mixture is smooth and fluffy. Transfer to a bowl and fold in chopped basil and mint. Refrigerate until ready to use.
Step 4: Preheat your grill to medium-high heat and oil the grates lightly. Firmly press the zucchini slices wrapped in paper towels to remove excess moisture. Thread 4 to 5 slices onto each skewer and brush them with olive oil.
Step 5: Grill the zucchini without moving for 3 to 4 minutes until deep char marks appear. Turn and grill the other side for another 3 to 4 minutes. Remove from grill and transfer to a platter, then carefully remove the skewers.
Step 6: Heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Once you see smoke, add walnuts and cumin seeds, stirring frequently until fragrant and lightly toasted, about 30 to 60 seconds. Remove from heat and season with a pinch of kosher salt.
Step 7: Drizzle the walnut-cumin oil over the grilled zucchini. Top each portion with a dollop of the whipped ricotta mixture and sprinkle with flaky sea salt before serving.

Tips & Variations

For a smoky depth, try using smoked paprika in the ricotta mixture or add a touch of chili flakes for heat.
If you don’t have a grill, you can use a grill pan or broiler to achieve similar charred marks.
Swap walnuts for pecans or almonds for a different nutty flavor and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the ricotta topping separate to maintain texture. Reheat zucchini gently on a grill pan or in a warm oven. Add fresh herbs before serving to refresh flavors.

How to Serve

A white rectangular plate holds several skewers of grilled vegetables, alternating between green zucchini and yellow squash slices. Each skewer has thinly sliced, folded vegetable strips with dark grill lines creating texture across the smooth skin. On the right side, there is a white bowl filled with a creamy white dip showing a soft, slightly textured surface. In the bottom left corner, part of another white bowl is visible holding walnut halves in a light golden liquid. The entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish without a grill?

Yes, you can use a grill pan on the stove or broil the zucchini slices in the oven to get similar charred marks and flavor.

How do I keep the ricotta mixture from getting watery?

Using whole-milk ricotta helps keep it creamy and thick. Make sure to drain any excess liquid from the ricotta before blending, and fold in the herbs gently to maintain fluffiness.