Recipe for: Grilled Zucchini Salad with Cottage Cheese and Walnuts - photo 1
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Recipe for: Grilled Zucchini Salad with Cottage Cheese and Walnuts

Spicy European cuisine Salads 90 min Medium 0 views ~30.51 PLN - (0)
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Description

A light summer salad combining grilled zucchini with creamy cottage cheese and crunchy walnuts. A dish inspired by the Greater Poland tradition: simplicity of ingredients, seasonality, and homemade cottage cheese. Perfect as an appetizer for grilled meat, a side dish for lunch, or a light dinner. The contrast of textures (soft zucchini, creamy cheese, crunchy nuts) and the fresh lemon dressing make the dish refreshing and visually striking. The addition of basil adds a Mediterranean aroma while maintaining a Polish character.

Ingredients Used

Ingredients (11)

Servings:
4
  • Zucchini 2.4 pcs (~600 g)
  • Cottage cheese 400 g
  • Walnuts 100 g
  • Olive oil 30 ml
  • Lemon 1 pcs (~80 g)
  • Garlic 2 clove (~10 g)
  • 🌿 Spices
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • Basil 30 g
  • ✨ Optional
  • Honey 30 ml
  • Arugula 80 g
💰 Estimated dish cost: ~30.51 PLN (7.63 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Wash the zucchini under cold water and dry it. Trim the ends on both sides. Cut each zucchini lengthwise into slices about 4-6 mm thick (not too thin, so they don't fall apart on the grill). Wash and dry the arugula (if using) and the basil leaves; tear the larger basil leaves from the stems.

Ingredients: Zucchini, Arugula, Basil
Use a cutting board and a sharp kitchen knife. Slices 4-6 mm thick grill well and roll easily. Drying the vegetables with a paper towel will prevent oil from splattering while grilling.

Grilling zucchini

2

Preheat a grill pan or outdoor grill to medium-high temperature (the pan should be very hot, around 200°C — a drop of water should sizzle and evaporate quickly). In a bowl, mix olive oil and 1/2 teaspoon of salt. Using a brush, coat each slice of zucchini with a thin layer of oil. Place the slices on the hot pan in a single layer and grill for 2-3 minutes on each side, until clear grill marks appear and the zucchini is tender but not mushy. After removing from the grill, transfer to a plate and set aside to cool slightly.

Ingredients: Zucchini, Olive oil, Salt
Use a grill pan that is at least 26 cm wide or a grill. When grilling, do not move the slices too often — after flipping, they should have clear, dark stripes. If the slices are uneven, some may require a shorter cooking time.

Roasting nuts

3

In a dry, medium-sized skillet, toast the walnuts for 3-5 minutes, stirring frequently — they will become fragrant and slightly darken. Be careful not to burn them. Once cooled, chop them coarsely with a knife.

Use a wooden spoon or spatula to stir the nuts. Roasting enhances the flavor; if you are using already roasted nuts, skip the roasting.

Cottage Cheese

4

In a bowl, place the cottage cheese. Grate a thin layer of lemon zest (about 1/2 teaspoon of zest) without the white part, and squeeze the juice from half a lemon (save the other half for the dressing). Add a crushed clove of garlic (if you prefer a milder flavor, use half a clove), 20 g of olive oil, and 1/2 teaspoon of salt. Mix with a fork or potato masher for 1-2 minutes until the mixture is smooth and creamy. If you want a smoother consistency, use an immersion blender for 20-30 seconds.

Ingredients: Cottage cheese, Lemon, Garlic, Olive oil, Salt
Use a large bowl and a sturdy fork or hand blender. If the cottage cheese is very dry, add 1-2 tablespoons of water or more oil until you reach the desired consistency. Do not blend too long in the blender to avoid making the cream too runny.

Dressing

5

In a small bowl, squeeze the juice from the remaining half of the lemon and add the remaining olive oil (about 10 g), optionally 1 teaspoon of honey (optional), and a pinch of pepper. Whisk vigorously with a fork until you achieve a slightly emulsified consistency. Taste and season with salt and pepper — the dressing should be distinctly tangy with a hint of sweetness if you are using honey.

Ingredients: Lemon, Olive oil, Honey, Black pepper
Use a small bowl and a fork. The honey will combine more easily if you first dissolve it in a small amount of lemon juice.

Assembly

6

On a large platter, spread out the arugula (if using) as a base. On the arugula or directly on the plate, arrange the grilled slices of zucchini: you can roll them up or lay them flat, slightly overlapping. Use a spoon to place dollops of cottage cheese in several spots on the salad. Sprinkle with chopped, toasted walnuts and scatter basil leaves. Drizzle the prepared dressing evenly over the salad just before serving. Finally, grind some fresh pepper on top.

Ingredients: Arugula, Zucchini, Cottage cheese, Basil, Black pepper
Use a flat serving platter. The zucchini rolls look elegant: place 1 tablespoon of cottage cheese at the end of the slice and roll it up. You can also add arugula for a spicy contrast in texture (optional).

Finishing and serving

7

Let the salad sit for 2-3 minutes for the flavors to meld. Serve fresh, garnished with additional basil leaves and possibly a few whole nuts for effect. The salad pairs well with ciabatta or a slice of rustic bread.

Ingredients: Basil, Olive oil
Serve on cool plates to keep the salad fresh for longer. Do not dress too early (maximum 10-15 minutes before serving) to prevent the arugula and zucchini from wilting.

Storage

8

If there is a portion left, transfer it to an airtight container and place it in the refrigerator. It is best consumed within 24 hours; the zucchini cheese may release water after a few hours — before serving, gently drain the excess liquid and add fresh basil leaves.

Ingredients: Cottage cheese, Zucchini
Use an airtight container; do not store in a warm place. Do not freeze the salad — the texture of the cheese and nuts will change.

Fun Fact

💡

The cuisine of Greater Poland is known for its simplicity and use of local products; the addition of cottage cheese recalls regional cheese spreads and pastes, while grilled zucchini is a summer variation on classic vegetable dishes.

Best for

letnie spotkania grill lekka kolacja

Tips

🍽️ Serving

Serve immediately after assembling. For a striking contrast of textures, add thinly sliced, quickly sautéed bacon or smoked ham (optional, not vegetarian). Serve with crusty bread or as a side dish to roasted meat.

🥡 Storage

Store in an airtight container in the refrigerator for a maximum of 24 hours. Before serving again, drain any liquid, refresh with basil leaves, and season with freshly ground pepper.

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