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Grilled Zucchini with Ricotta, Walnuts, and Fresh Herbs Recipe

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★★★★★

4.5 from 117 reviews

This vibrant Grilled Zucchini with Ricotta Walnuts recipe offers a delicious combination of smoky grilled zucchini skewers topped with a creamy, herb-infused ricotta and feta blend, finished with toasted walnuts and cumin seeds for a crunchy, flavorful contrast. Perfect as a light appetizer or side dish for any summer meal.

Ingredients

Scale

Zucchini and Marinade

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

Ricotta Topping

  • 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
  • 1 tbsp. chopped fresh basil
  • 1 tbsp. chopped fresh mint

Walnut Cumin Topping

  • 1/2 cup chopped raw walnuts
  • 2 tsp. cumin seeds
  • Flaky sea salt

Instructions

  1. Soak Skewers: If using wooden skewers, soak 8 short skewers in water for 20 minutes to prevent burning during grilling.
  2. Prepare Zucchini: Spread one-third of the zucchini slices on paper towel-lined sheet trays, sprinkle with 1/2 teaspoon kosher salt, and cover with another paper towel layer. 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 feta, grated garlic, lemon zest, and lemon juice until feta breaks into small crumbs. Add ricotta and a pinch of kosher salt; pulse until combined. Scrape down sides, then slowly drizzle in 4 tablespoons olive oil while processing until smooth and fluffy. Transfer to a bowl and fold in chopped basil and mint. Refrigerate until ready to use.
  4. Preheat Grill: Preheat grill to medium-high heat for 5 minutes. Lightly oil grill grates to prevent sticking.
  5. Prepare Zucchini for Grilling: Press down firmly on paper towels covering the zucchini slices to remove excess moisture. Thread 4 to 5 zucchini slices onto each skewer and brush them generously with olive oil.
  6. Grill Zucchini: Place zucchini skewers on the grill and cook undisturbed until deep char marks form, about 3 to 4 minutes. Flip and grill the other side for an additional 3 to 4 minutes until charred and tender. Remove skewers and transfer zucchini to a serving platter.
  7. Toast Walnuts and Cumin: Heat remaining 2 tablespoons olive oil in a small cast-iron or stainless steel skillet over medium heat. Once oil starts to smoke lightly, add walnuts and cumin seeds. Toast, stirring frequently, until nuts darken slightly and cumin is fragrant, about 30 to 60 seconds. Transfer mixture to a small plate and season with a pinch of kosher salt.
  8. Assemble and Serve: Drizzle the walnut-cumin oil over the grilled zucchini. Top each serving generously with the whipped ricotta mixture and sprinkle with flaky sea salt. Serve immediately for best flavor and texture.

Notes

  • Soaking the zucchini with salt helps draw out moisture, preventing sogginess when grilled.
  • If wooden skewers are not available, metal skewers can be used without soaking.
  • The whipped ricotta topping can be prepared a day ahead and stored in the refrigerator.
  • For a nut-free version, omit walnuts and use extra herbs or lemon zest for added flavor.
  • This dish pairs well with grilled meats or as a standalone vegetarian appetizer.

Keywords: grilled zucchini, ricotta, walnuts, cumin seeds, Mediterranean appetizer, summer recipe, vegetarian grilled vegetables, lemon ricotta, healthy side dish

Find it online: https://kitchenbyclara.com/grilled-zucchini-with-ricotta-walnuts-and-fresh-herbs-recipe/