When the grill’s already fired up for a summer gathering, there’s no need to turn on the oven for your sides. Grilled Zucchini with Ricotta & Walnuts is a dish that delivers big flavor with minimal fuss—perfect for laid-back family barbecues, poolside hangouts, or spontaneous backyard dinners. Lightly charred zucchini brings a smoky finish that balances beautifully with creamy ricotta and the satisfying crunch of toasted walnuts.
This isn't just a filler side. It's a standout that feels just as at home next to a ribeye as it does with grilled chicken or seafood. Drizzle with honey, add a pinch of chili flakes, and you've got something special—cool, crisp, and rich all at once. Best of all, it's just as tasty at room temperature, so you can make it ahead and serve when the timing's right.
Outdoor meals should feel effortless, not rushed. That’s why we love recipes like this. You can prep while your guests enjoy the shade, and the short cook time keeps the grill open for everything else on the menu. Whether plated family-style or scooped straight onto someone’s dish, this side adds color, texture, and flavor without stealing the spotlight.
So next time you plan a backyard get-together, skip the heavy sides and opt for something fresh that everyone can enjoy. Grilled Zucchini with Ricotta & Walnuts hits the mark—simple, seasonal, and made to share.
Serves 4
Grilled Zucchini with Ricotta & Walnuts 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 the 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
Grilled Zucchini with Ricotta & Walnuts Directions
- If using wooden skewers, cover eight short skewers with water and let soak for 20 minutes.
- Spread one-third of the 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 it sit for 10 minutes.
- Meanwhile, pulse feta, garlic, lemon zest, and lemon juice in a food processor 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 the sides of the food processor with a spatula. With the motor running, drizzle in 4 tablespoons of oil and process until the mixture is smooth and fluffy. Transfer to a small bowl and fold in basil and mint. Refrigerate until ready to use.
- Prepare a grill for medium-high heat; preheat 5 minutes. Lightly oil grates. Firmly press down on paper towels covering the zucchini to squeeze out excess moisture. Thread 4 to 5 zucchini slices onto each skewer, then brush with oil.
- Grill 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.
- In a small cast-iron or stainless steel skillet over medium heat, heat the remaining two tablespoons of 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.
- Spoon walnut-cumin oil over zucchini. Top with whipped ricotta and sea salt.
Taken from delish.com