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 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

Instructions

Step 1: If using wooden skewers, soak 8 short skewers in water for 20 minutes to prevent burning.

Step 2: Spread one-third of the zucchini slices on a paper towel-lined tray. Sprinkle with 1/2 teaspoon kosher salt and cover with another paper towel layer. Repeat with the remaining zucchini. Let sit for 10 minutes to draw out moisture.

Step 3: While zucchini rests, pulse feta, garlic, lemon zest, and lemon juice in a food processor until feta breaks into small crumbs, about 10 to 15 seconds. Add ricotta and a pinch of salt, then pulse another 10 to 15 seconds until combined.

Step 4: With motor running, drizzle in 4 tablespoons olive oil and process until the mixture is smooth and fluffy. Transfer to a bowl and fold in basil and mint. Chill until ready to use.

Step 5: Prepare a grill for medium-high heat and preheat for 5 minutes. Lightly oil the grates. Press down on the paper towels covering the zucchini to remove excess moisture. Thread 4 to 5 zucchini slices onto each skewer and brush with olive oil.

Step 6: Grill the zucchini undisturbed until deep char marks form, about 3 to 4 minutes. Turn and grill the other side for another 3 to 4 minutes. Transfer to a platter and remove skewers.

Step 7: In a small skillet over medium heat, warm remaining 2 tablespoons olive oil until just smoking. Toast walnuts and cumin seeds, stirring frequently, until fragrant and darkened, 30 to 60 seconds. Transfer to a plate and season with a pinch of kosher salt.

Step 8: Spoon the walnut-cumin oil over the grilled zucchini. Top with the whipped ricotta mixture and finish with flaky sea salt.

Tips & Variations

If you don’t have a grill, you can achieve similar results using a grill pan or broiling the zucchini slices in the oven.

For a nut-free version, omit walnuts and add toasted pumpkin seeds instead for crunch.

Try swapping basil and mint with fresh thyme or oregano for a different herb flavor.

Use fresh ricotta if possible for a creamier, milder taste compared to pre-packaged varieties.

Storage

Store leftover grilled zucchini and ricotta mixture separately in airtight containers in the refrigerator for up to 3 days. Reheat zucchini briefly on a grill or in a skillet to restore warm charred flavors before serving. The ricotta topping is best served chilled or at room temperature and should not be microwaved.

FAQs

Can I prepare this dish ahead of time?

Yes, you can grill the zucchini and make the ricotta topping a day in advance. Store them separately in the fridge and assemble just before serving for the best texture and flavor.

What can I serve with grilled zucchini with ricotta and walnuts?

This dish pairs well with grilled meats, crusty bread, or atop a bed of mixed greens for a light meal. It also makes a delicious vegetarian appetizer or side for summer gatherings.