Ah, it’s zucchini season! Those vibrant green and yellow zucchinis at the farmer’s market always take me back to my childhood summers in Greece. We’d grill long zucchini strips over charcoal, slather them with creamy feta cheese, and top them with fresh mint. It was a simple yet incredibly satisfying dish.
Today, I want to share an elevated version of that childhood favorite—grilled Zucchini with Ricotta, Walnuts, and a Kick of Citrus. This recipe incorporates creamy ricotta for a luxurious touch, adds a delightful crunch with walnuts, and finishes it with a bright burst of lemon zest and juice. It’s a symphony of textures and flavors perfect for a light, healthy main course or a delightful summer side dish.
Ingredients for Grilled Zucchini With Ricotta & Walnuts
- 3 large green and yellow zucchini, sliced lengthwise 1/8″ thick (use a mandoline for even slices if you have one!)
- Kosher salt
- 3 oz. feta cheese, crumbled
- 1 clove garlic, grated
- Zest of 1 lemon
- 1 Tbsp. fresh lemon juice
- 1/2 cup whole-milk ricotta cheese
- 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 for finishing
Equipment
- Grill (gas or charcoal)
- Tongs
- Baking sheet
- Mixing bowls
- Microplate grater (optional for zesting the lemon)
- Pastry brush
Directions for Grilled Zucchini With Ricotta & Walnuts
- Prep the Zucchini: First, preheat your grill to medium-high heat. Lightly brush the zucchini slices with olive oil and season generously with kosher salt. Let them sit for 10 minutes to release moisture and ensure excellent grill marks.
- Whip Up the Ricotta: While the zucchini is prepped, combine the ricotta cheese, grated garlic, lemon zest, lemon juice, chopped fresh basil, and chopped fresh mint in a medium bowl. Season with a pinch of salt and pepper, and stir until well combined.
- Toast the Walnuts and Cumin Seeds: In a small skillet over medium heat, toast the walnuts until fragrant and golden brown, about 3-4 minutes. Keep an eye on them, as they can burn quickly! In the same skillet, toast the cumin seeds for another minute until they become aromatic. Roughly chop the toasted walnuts.
- Grill the Zucchini: Once the grill is hot, carefully place the zucchini slices on the grates. Grill for 2-3 minutes per side or until tender and with nice grill marks.
- Assemble and Serve:
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- Transfer the grilled zucchini to a serving platter.
- Dollop the ricotta mixture generously over the top of each zucchini slice.
- Sprinkle with the toasted walnuts and cumin seeds.
- Finish with a drizzle of olive oil and a sprinkle of flaky sea salt.
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Serving Ratio and Prep Time
This recipe yields approximately 4 servings. It’s a relatively quick and easy dish to prepare, taking about 20 minutes of prep time and 10 minutes of cooking time.
Perfect Side
This dish can be enjoyed on its own as a light main course, but for a more complete meal, pair it with brown rice or quinoa for added protein and fiber. A simple green salad with a lemon vinaigrette would also complement.
Conclusion
This Grilled Zucchini with Ricotta, Walnuts, and a Kick of Citrus is a flavor explosion waiting to happen! It’s a healthy, refreshing, vibrant dish perfect for summer entertaining or a quick weeknight dinner.
FAQ
Can I use another type of cheese besides feta?
Absolutely! Goat cheese, parmesan, or even a dollop of pesto would work well as substitutes.
Don’t have fresh herbs?
No problem! 1/2 teaspoon of dried basil and 1/4 teaspoon of dried mint can replace the fresh herbs.
How can I make this recipe vegan?
Use vegan ricotta cheese and omit the feta. Toasted pine nuts would be a delicious substitute for the walnuts.
For more KETO recipes
A Vibrant Spinach Salad with a Personal Touch
The Creamiest Avocado Egg Salad
I hope you enjoy this recipe as much as I do! Let me know in the comments below if you try it and how it turns out.