Adding a few dollops of herby whipped ricotta and crisp toasted walnuts over grilled zucchini makes it taste even better.
We strung zucchini onto skewers instead of slices to reduce grill contact and create different textures. The ribboning gives the creamy ricotta and walnuts plenty of spots to settle.
This side should be your first “to grill” when the weather breaks. Grill pan cooking is also possible indoors.
Serve this Sunday afternoon with grilled chicken drumsticks or pork tenderloin and your favorite cocktail.
1/8" thick. Kosher salt 3 oz. feta 1 grated garlic clove One lemon zest
Fresh lemon juice, 1 tablespoon 1/2 cup whole-milk ricotta 6 Tbsp. split extra-virgin olive oil, plus more for grilling and brushing
1 Tbsp. chopped fresh basil One tablespoon chopped fresh mint 1/2 c. raw chopped walnuts 2 tsp cumin seeds Flaky sea salt