Grilled Zucchini With Ricotta & Walnuts

• servings: 4 servings
• total time: 1 hour

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 c. 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 c. chopped raw walnuts

2 tsp. cumin seeds

Flaky sea salt

Directions

If using wooden skewers, cover 8 short skewers with water and let soak 20 minutes.

Spread one-third of 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 sit 10 minutes.

Meanwhile, in a food processor, pulse feta, garlic, lemon zest, and lemon juice 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 sides of food processor with a spatula. With the motor running, drizzle in 4 tablespoons oil and process until 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 zucchini to squeeze out excess moisture. Thread 4 to 5 slices zucchini 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 remaining 2 tablespoons 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.

Nutrition

• Calories: 415
• Total Fat: 38 g
• Saturated Fat: 9 g
• Trans Fat: 0 g
• Cholesterol: 34 mg
• Sodium: 611 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 10 g