Grilled Zucchini with Ricotta, Walnuts, and Herb-Cumin Oil Recipe
This Grilled Zucchini with Ricotta Walnuts recipe offers a delightful combination of smoky grilled zucchini skewers topped with a creamy, herbed ricotta and feta mixture and toasted walnuts seasoned with cumin seeds. Perfect as a light appetizer or a flavorful side dish, the recipe highlights fresh herbs and citrus, balancing rich cheeses and crunchy nuts for an elegant and healthy vegetarian summer dish.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Zucchini and Grill Prep
- 3 large green and yellow zucchini, sliced lengthwise 1/8″ thick
- Kosher salt
- Extra-virgin olive oil, for grill and brushing
- 8 short wooden skewers (optional)
Ricotta Feta Mixture
- 3 oz. feta cheese
- 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 (4 tbsp. for ricotta mixture, 2 tbsp. for toasting walnuts)
- 1 tbsp. chopped fresh basil
- 1 tbsp. chopped fresh mint
Walnut Topping
- 1/2 cup chopped raw walnuts
- 2 tsp. cumin seeds
- Flaky sea salt
- Kosher salt, for seasoning
Instructions
- Soak Skewers. If using wooden skewers, soak eight short skewers in water for 20 minutes to prevent burning on the grill.
- Prepare Zucchini. Lay one-third of the zucchini slices on a paper towel-lined sheet tray. Sprinkle with 1/2 teaspoon kosher salt and then cover with another layer of paper towels. Repeat salting and layering for the remaining zucchini slices. Let them sit for 10 minutes so excess moisture is drawn out.
- Make Ricotta Feta Spread. In a food processor, pulse the feta, grated garlic, lemon zest, and lemon juice for 10 to 15 seconds until the feta breaks into small crumbs. Add the ricotta and a pinch of kosher salt, then pulse for another 10 to 15 seconds until combined. Scrape down the sides, and with the processor running, slowly drizzle in 4 tablespoons of olive oil and blend until smooth and fluffy. Transfer to a bowl and fold in chopped basil and mint. Refrigerate until ready to serve.
- Prepare Grill and Zucchini Skewers. Preheat a grill to medium-high heat for 5 minutes and lightly oil the grates. Press down firmly on the paper towels layered over zucchini slices to squeeze out any remaining moisture. Thread 4 to 5 zucchini slices onto each skewer. Brush the zucchini skewers lightly with olive oil.
- Grill Zucchini Skewers. Place the zucchini skewers on the hot grill and cook undisturbed for 3 to 4 minutes until deep char marks form. Turn the skewers and grill the other side for another 3 to 4 minutes until charred. Transfer the grilled zucchini to a platter and remove the skewers.
- Toast Walnuts and Cumin Seeds. In a small cast-iron or stainless steel skillet over medium heat, warm the remaining 2 tablespoons of olive oil. When you see a wisp of smoke, add the chopped walnuts and cumin seeds. Stir frequently and toast for 30 to 60 seconds until aromatic and slightly darkened. Remove from heat and place on a small plate; season with a pinch of kosher salt.
- Assemble and Serve. Spoon the toasted walnut and cumin oil mixture over the grilled zucchini. Dollop the whipped ricotta spread on top and finish with flaky sea salt for texture and finishing flavor. Serve immediately.
Notes
- You can substitute wooden skewers with metal skewers if desired.
- Pressing zucchini helps reduce water content, ensuring better grilling and less sogginess.
- For a vegan version, use plant-based ricotta and feta alternatives.
- To enhance flavor, let the ricotta mixture rest in the refrigerator for at least 30 minutes before serving.
- Extra herbs like parsley or oregano can be added to the ricotta spread for variation.
- Serve as a grilled appetizer, side dish, or light vegetarian main.
Keywords: grilled zucchini, ricotta walnut spread, Mediterranean appetizer, vegetarian grilling recipe, cumin seeds, herbed ricotta, zucchini skewers
