Grilled Zucchini with Ricotta and Pomegranate Molasses

1. 1

   Put the pumpkin seeds in a small skillet over moderately low heat and cook, stirring, until toasted, 3 to 5 minutes.

2. 2

   Light a grill.

3. 3

   Toss the zucchini with the olive oil and season with salt and pepper.

4. 4

   Grill the zucchini over high heat, turning once, until charred and just tender, about 7 minutes.

5. 5

   Transfer to a work surface and cut into 1-inch pieces.

6. 6

   Arrange on a platter and top with dollops of the ricotta and the toasted pumpkin seeds.

7. 7

   Season with salt and pepper.

8. 8

   Drizzle the zucchini with the pomegranate molasses, garnish with the chopped tarragon and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.