Grilled zucchini and scallions with hazelnut gremolata and ricotta

Name: Grilled zucchini and scallions with hazelnut gremolata and ricotta
Yield: 1
Cuisine: european
Ingredients: 2 zucchini; 4 scallions; 1 tbsp maple syrup; 2 olive oil; 2 garlic; 35 g hazelnuts; 2 tbsp breadcrumbs; 10 g parsley; 0.5 lemon; 100 ricotta cheese; olive oil; dill; flaky sea salt

Based on 7 ratings

In app

Ruby Goss

Food Editor at Kitchen Stories

www.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

2Servings

2 tbsp

70 g

4 tbsp

20 g

200

flaky sea salt

Utensils

cutting board, paring knife, 2 bowls, pastry brush, oven, fine grater, frying pan, cooking spoon, fork

Step 1/3
- 4 zucchini
- 8 scallions
- 4 garlic
- 2 tbsp maple syrup
- 4 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
- 70 g hazelnuts
- 1 lemon
- 20 g parsley
- 4 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
- 200 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.
Enjoy your meal!