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Grilled zucchini and scallions with hazelnut gremolata and ricotta

Based on 6 ratings

Ruby Goss

Associate Food Editor at Kitchen Stories

instagram.com/ruby.goss/

“A fun vegetable side for two! Salting the zucchini and letting them drain before grilling draws out some liquid—giving a less watery and nicely seasoned result. You can also fry your zucchini in grill or frying pan—of if you should be so lucky, on a 'real' grill, instead of the oven. If you're a scallion lover—add extra, under the grill their flavor mellows out and sweetens into something very more-ish. #stayhomekeepcooking”

Difficulty

Easy 👌

Ingredients

Servings:-1+
zucchinis
scallions
1 tbsp maple syrup
olive oil
garlic
35 g hazelnuts
2 tbsp breadcrumbs
10 g parsley
½ lemon
100 ricotta cheese
olive oil
dill
flaky sea salt

Utensils

  • cutting board
  • paring knife
  • 2 bowls
  • pastry brush
  • oven
  • fine grater
  • frying pan
  • cooking spoon
  • fork
  • Step 1/3

    Slice zucchini lengthways. Place in a bowl and sprinkle generously with flaky sea salt to draw out water and season the zucchini. Leave for 15 - 30 min. Rinse and pat dry. Trim root end of the scallions. Transfer to a baking sheet along with the scallions, and two cloves of garlic, skin on. Make a glaze by mixing together the maple syrup and olive oil, plus a pinch of flaky sea salt. brush the zucchini and scallions with half the glaze. Grill in an oven on medium-high, turning as needed and brushing on more glaze. Remove the quicker-cooking scallions first when they are soft and browned. The zucchini will take approx 10 min. to cook and brown a little, depending on the strength of your grill.
    • zucchinis
    • scallions
    • garlic
    • 1 tbsp maple syrup
    • olive oil
    • flaky sea salt
    • cutting board
    • paring knife
    • bowl
    • pastry brush
    • oven

    Slice zucchini lengthways. Place in a bowl and sprinkle generously with flaky sea salt to draw out water and season the zucchini. Leave for 15 - 30 min. Rinse and pat dry. Trim root end of the scallions. Transfer to a baking sheet along with the scallions, and two cloves of garlic, skin on. Make a glaze by mixing together the maple syrup and olive oil, plus a pinch of flaky sea salt. brush the zucchini and scallions with half the glaze. Grill in an oven on medium-high, turning as needed and brushing on more glaze. Remove the quicker-cooking scallions first when they are soft and browned. The zucchini will take approx 10 min. to cook and brown a little, depending on the strength of your grill.

  • Step 2/3

    Meanwhile, to make the gremolata, roughly chop the hazelnuts, finely chop parsley and zest half a lemon. Add a little oil to a frying pan over medium heat. Add breadcrumbs and hazelnuts and fry until toasted. Remove from heat, let cool slightly and mix with the parsley, lemon zest, and a pinch of salt.
    • 35 g hazelnuts
    • ½ lemon
    • 10 g parsley
    • 2 tbsp breadcrumbs
    • olive oil
    • fine grater
    • frying pan
    • cooking spoon

    Meanwhile, to make the gremolata, roughly chop the hazelnuts, finely chop parsley and zest half a lemon. Add a little oil to a frying pan over medium heat. Add breadcrumbs and hazelnuts and fry until toasted. Remove from heat, let cool slightly and mix with the parsley, lemon zest, and a pinch of salt.

  • Step 3/3

    Squeeze the roasted garlic out of the skins into a bowl and mash into a paste with a fork. Add the ricotta, approx. 2 tsp lemon juice, to taste,  and a pinch of  salt. Whisk together with the fork until combined. To serve, spread ricotta into the center of the plate in a thick layer. Arrange zucchini and scallions on top,  top with gremolata and finish with a drizzle of olive oil, and some dill.
    • 100 ricotta cheese
    • dill
    • fork
    • bowl

    Squeeze the roasted garlic out of the skins into a bowl and mash into a paste with a fork. Add the ricotta, approx. 2 tsp lemon juice, to taste, and a pinch of salt. Whisk together with the fork until combined. To serve, spread ricotta into the center of the plate in a thick layer. Arrange zucchini and scallions on top, top with gremolata and finish with a drizzle of olive oil, and some dill.