Grilled Zucchini Skewers with Whipped Ricotta
A delightful dish featuring smoky grilled zucchini paired with rich whipped ricotta, perfect for summer barbecues or light snacks.
Ingredients
For the Zucchini Skewers
- 3 large large green and yellow zucchini, sliced lengthwise 1/8 inch thick Use both green and yellow for color.
- Kosher salt Kosher salt For salting the zucchini.
- 6 tablespoons extra virgin olive oil, divided 4 tablespoons for whipping ricotta, 2 for grilling.
- Flaky sea salt Flaky sea salt For topping.
For the Whipped Ricotta
- 3 ounces feta cheese Add tanginess to the whipped ricotta.
- 1 clove garlic, grated For flavor.
- Zest of 1 lemon For freshness.
- 1 tablespoon fresh lemon juice Enhances flavor.
- 1/2 cup whole milk ricotta Main component of the dip.
- 1 tablespoon chopped fresh basil For added flavor.
- 1 tablespoon chopped fresh mint For a refreshing touch.
For the Walnut Cumin Oil
- 1/2 cup chopped raw walnuts Adds crunch and flavor.
- 2 teaspoons cumin seeds For a warm, earthy flavor.
Instructions
Preparation
- If using wooden skewers, cover 8 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 sit for 10 minutes.
Make the Whipped Ricotta
- In a food processor, pulse feta, garlic, lemon zest, and lemon juice until feta is broken 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 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.
Grilling the Zucchini
- Prepare a grill for medium-high heat; preheat for 5 minutes. Lightly oil the grates.
- Firmly press down on paper towels covering zucchini to squeeze out excess moisture. Thread 4 to 5 slices of zucchini onto each skewer, then brush with oil.
- Grill zucchini undisturbed until deep char marks form, about 3 to 4 minutes. Turn and continue to grill until marks form on the other side, another 3 to 4 minutes. Transfer to a platter and remove skewers.
Make the Walnut Cumin Oil
- In a small cast iron or stainless steel skillet over medium heat, heat remaining 2 tablespoons of oil.
- As soon as you see a wisp of smoke, toast walnuts and cumin seeds, stirring frequently until darkened and fragrant, about 30 to 60 seconds.
- Transfer to a small plate and season with a pinch of kosher salt.
Serving
- Spoon walnut cumin oil over zucchini. Top with whipped ricotta and sprinkle with flaky sea salt.
Notes
Use a mixture of green and yellow zucchini for a colorful presentation. Let the zucchini sit with salt to draw out moisture, ensuring they grill nicely. Feel free to experiment with herbs; fresh thyme or oregano can also be great additions to the whipped ricotta.