Grilled
zucchini is already plenty delicious on its own, but adding a few dollops of herby whipped ricotta and crunchy toasted walnuts will transform how you look at the humble squash. Instead of leaving the zucchini in their traditional slices, we threaded them onto skewers to lessen the amount of direct contact the zucchini had with the grill and create contrasting textures. The ribboning also creates plenty of nooks and crannies for the creamy ricotta and walnuts to settle.
This is the kind of side that deserves the number one spot on your “to grill” list as soon as the weather breaks. Or you can easily make this on a grill pan indoors. Serve this on a Sunday afternoon with grilled chicken drumsticks or grilled pork tenderloin and your favorite refreshing cocktail. Keep on reading for a few tips on how to make this with a hand tied behind your back:
— Using wooden skewers? Soak the skewers in water for at least 20 minutes before grilling.
— Using a mandoline will help get the zucchini into uniform slices.
— Salt the zucchini and let it sit for at least 10 minutes to make it pliable enough to thread onto the skewer.
— A big punch of flavor comes from the combination of feta, walnuts, and cumin seeds. Try a few different flavor combinations until you find your favorite:
• Grated Parmesan, pine nuts, and fennel seeds
• Goat cheese, almonds, and coriander seeds
• Shredded cheddar, pecans, and mustard seeds
Did you try making this? Let us know how it went in the comments!