Grilled Zucchini with Smoked Ricotta + Zaatar

Grilled Zucchini with Smoked Ricotta + Zaatar

Cooking time


  1. Place the ricotta in a small baking dish. Light coals in camp oven and place the cheese dish on the rack and replace the lid immediately. Remove from heat and allow to cold-smoke for an hour. Remove the cheese from the pot and spoon out any liquid from the dish. Season with salt and pepper and set aside until required.
  2. Trim and slice the zucchinis to 5mm thickness. Lay onto paper towel and sprinkle salt over each piece. Allow to sit for 5-10 minutes to release excess water and pat dry.
  3. Meanwhile, place the toasted sesame seeds in a mortar and pestle and grind to break up and release their flavour. Add the sumac and herbs and season with salt and pepper. Grind to combine. Set aside until required.
  4. Heat a BBQ or griddle pan over a medium-high heat. Drizzle 2Tbsp olive oil over the zucchinis and place on the grill to cook, turning once, for approximately 2-3 minutes on each side or until softened and slightly charred. Transfer to a serving platter and season to taste.
  5. To assemble, scatter bite-sized pieces of ricotta over the charred zucchini, sprinkle over the almonds and zaatar, and drizzle with remaining olive oil.

Ingredients Chevron Icon

250g Coles ricotta cheese

4 large zucchinis

3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil

60g flaked natural almonds, lightly toasted

Camp oven with coals


2 Tbsp toasted sesame seeds

1 Tbsp sumac

1 tsp dried oregano

1 tsp thyme

Sea salt

Ground pepper