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Grilled Zucchini With Ricotta & Walnuts

Grilled Zucchini With Ricotta & Walnuts for a Summer Feast

Grilled Zucchini With Ricotta & Walnuts is a delightful summer side dish featuring smoky zucchini, creamy herbed ricotta, and crunchy walnuts.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegetarian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Grilled Zucchini
  • 3 medium Zucchini Use a mix of green and yellow for added color.
  • 1 tsp Kosher salt Essential for drawing out moisture.
  • 2 tbsp Extra-virgin olive oil Brush on both sides.
For the Herbed Whipped Ricotta
  • 1 cup Whole-milk ricotta Offers a creamy base.
  • 1/2 cup Feta Adds a salty kick; substitute with goat cheese if desired.
  • 2 cloves Garlic Grated for better integration.
  • 1 tbsp Lemon zest Brightens the dish.
  • 2 tbsp Lemon juice Fresh is ideal.
  • 1/4 cup Fresh basil Chopped for herbal notes.
  • 1/4 cup Fresh mint Chopped for herbal notes.
For the Topping
  • 1/2 cup Chopped walnuts Provide a delightful crunch.
  • 1 tsp Cumin seeds Elevate the dish’s earthiness.
  • 1 tsp Flaky sea salt Finish the dish.

Equipment

  • Grill
  • mixing bowl
  • Brush
  • Pan
  • serving platter

Method
 

Step-by-Step Instructions
  1. Slice the zucchini lengthwise into 1/8-inch thick pieces and sprinkle with kosher salt. Let sit for 20 minutes.
  2. In a bowl, mix ricotta, feta, grated garlic, lemon zest, and lemon juice. Whip until smooth, then stir in fresh basil and mint. Let sit for 15 minutes.
  3. Rinse the zucchini slices under cold water and pat dry with paper towels.
  4. Brush both sides of the zucchini slices with olive oil.
  5. Preheat your grill to medium-high heat. Grill the zucchini for 3-4 minutes per side until tender.
  6. Arrange grilled zucchini on a platter and spread the herbed ricotta over each piece.
  7. Toast chopped walnuts in a pan over medium heat for 3-5 minutes until fragrant. Sprinkle over the dish.
  8. Finish by adding cumin seeds and flaky sea salt. Serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 10gProtein: 8gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Cut zucchini evenly for consistent cooking. Allow the herbed ricotta to sit for 15 minutes for best flavor.

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