Freekeh With Grilled Zucchini And Ricotta Recipe

Name: Freekeh With Grilled Zucchini And Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons apple cider vinegar; 1 tablespoon tablespoon lemon juice; 2 teaspoons maple syrup; 1/3 cup olive oil, plus more for drizzling; 1 clove garlic, minced; 1 teaspoon salt, divided; 1/4 teaspoon fresh cracked pepper; 1 zucchini, cut into 1/4-inch rounds; 1/2 cup freekeh, cooked; 1/3 cup whole milk ricotta; handful fresh dill, roughly chopped; good pinch za'atar

Servings: persons

2 teaspoons apple cider vinegar
1 tablespoon tablespoon lemon juice
2 teaspoons maple syrup
1/3 cup olive oil, plus more for drizzling
1 clove garlic, minced
1 teaspoon salt, divided
1/4 teaspoon fresh cracked pepper
1 zucchini, cut into 1/4-inch rounds
1/2 cup freekeh, cooked
1/3 cup whole milk ricotta
handful fresh dill, roughly chopped
good pinch za'atar

1
Make the dressing: in a small bowl, whisk vinegar, lemon juice, maple syrup, and olive oil with garlic, 1/2 teaspoon salt, and pepper until well combined. Set aside.
2
Lay a clean tea towel on your bench or table and place zucchini slices on top in a single layer; sprinkle zucchini slices with 1/4 teaspoon of salt; flip slices over and salt the other side with another 1/4 teaspoon salt. Top slices with another clean tea towel. Allow zucchini to rest and release some of its moisture, at least ten minutes.
3
Meanwhile, fire up the grill. If you're cooking over coals, you want to wait until you've got hot embers and not just flames, as this will provide more even cooking. If you're using a grill pan, place it on the stove over medium-high heat.
4
Arrange zucchini in a single layer on the grill, cooking undisturbed until grill marks form, 3-5 minutes (depending on the size of your slices). Flip zucchini slices and cook another 3-5 minutes until the zucchini rounds are nicely charred and have become slightly tender.
5
To serve: toss freekeh with dressing and pile onto a platter or shallow serving bowl. Top with warm grilled zucchini, a drizzle of olive oil, spoonfuls of ricotta, fresh dill, and za'atar. Serve immediately.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons apple cider vinegar, 1 tablespoon tablespoon lemon juice, 2 teaspoons maple syrup, 1/3 cup olive oil, plus more for drizzling, and more.

Yes, Freekeh With Grilled Zucchini And Ricotta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Freekeh With Grilled Zucchini And Ricotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions