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Grilled Zucchini With Ricotta & Walnuts
By Brooke Caison
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
1 hr
Cal/Serv:
415
Grilled zucchini is already plenty delicious on its own, but adding a few dollops of herby whipped ricotta and crunchy toasted walnuts will transform how you look at the humble squash. Instead of leaving the zucchini in their traditional slices, we threaded them onto skewers to lessen the amount of direct contact the zucchini had with the grill and to create contrasting textures. The ribboning also creates plenty of nooks and crannies for the creamy ricotta and walnuts to settle.
This is the kind of side that deserves the number one spot on your “to grill” list as soon as the weather breaks. Or, you can easily make this on a grill pan indoors. Serve this on a Sunday afternoon with grilled chicken drumsticks or grilled pork tenderloin and your favorite refreshing cocktail. Keep on reading for a few tips on how to make this with a hand tied behind your back:
Top tips for making grilled zucchini:
- Using wooden skewers? Soak the skewers in water for at least 20 minutes before grilling.
- Using a mandoline will help get the zucchini into uniform slices.
- Salt the zucchini and let it sit for at least 10 minutes to make it pliable enough to thread onto the skewer.
Flavor variations:
A big punch of flavor comes from the combination of feta, walnuts, and cumin seeds. Try a few different flavor combinations until you find your favorite:
- Grated Parmesan, pine nuts, and fennel seeds
- Goat cheese, almonds, and coriander seeds
- Shredded cheddar, pecans, and mustard seeds
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 3
large green and yellow zucchini, sliced lengthwise 1/8" thick
Kosher salt
- 3 oz.
feta
- 1
clove garlic, grated
Zest of 1 lemon
- 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
Directions
- Step 1If using wooden skewers, cover 8 short skewers with water and let soak 20 minutes.
- Step 2Spread one-third of 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 with kosher salt and remaining zucchini slices. Let sit 10 minutes.
- Step 3Meanwhile, in a food processor, pulse feta, garlic, lemon zest, and lemon juice until feta is broken up into small crumbs, 10 to 15 seconds. Add ricotta and a pinch of kosher salt and pulse until combined, 10 to 15 seconds more. Scrape down sides of food processor with a spatula. With the motor running, drizzle in 4 tablespoons oil and process until mixture is smooth and fluffy. Transfer to a small bowl and fold in basil and mint. Refrigerate until ready to use.
- Step 4Prepare a grill for medium-high heat; preheat 5 minutes. Lightly oil grates. Firmly press down on paper towels covering zucchini to squeeze out excess moisture. Thread 4 to 5 slices zucchini onto each skewer, then brush with oil.
- Step 5Grill zucchini, undisturbed, until deep char marks form, 3 to 4 minutes. Turn and continue to grill until marks form on the other side, 3 to 4 minutes. Transfer to a platter and remove skewers.
- Step 6In a small cast-iron or stainless steel skillet over medium heat, heat remaining 2 tablespoons oil. As soon as you see a wisp of smoke, toast walnuts and cumin seeds, stirring frequently, until darkened and fragrant, 30 to 60 seconds. Transfer to a small plate; season with a pinch of kosher salt.
- Step 7Spoon walnut-cumin oil over zucchini. Top with whipped ricotta and sea salt.
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