This fast, simple but stunning side dish by chef Timothy Hollingsworth makes grilled zucchini so much more interesting. Featured in Food and Wine Magazine.
1/4 cup pumpkin seeds
2 lbs medium zucchini or yellow squash, quartered lengthwise
1/4 cup extra-virgin olive oil
Kosher salt and Pepper
1 cup fresh ricotta cheese
1/4 cup pomegranate molasses
2 tbsp loosely packed tarragon leaves, chopped
Put the pumpkin seeds in a small skillet over moderately low heat and cook, stirring, until toasted, 3 to 5 minutes.
Light a grill or use a very heavy ridged pan over a hot gas flame.
Toss the zucchini with the olive oil and season with salt and pepper. Grill the zucchini over high heat, turning once, until charred and just tender, about 7 minutes.
Transfer to a work surface and cut into 1-inch pieces. Arrange on a platter and top with dollops of the ricotta and the toasted pumpkin seeds. Season with salt and pepper.
Drizzle the zucchini with the pomegranate molasses, garnish with the chopped tarragon and serve.