Put the pumpkin seeds in a small skillet over moderately low heat and cook, stirring, until toasted, 3 to 5 minutes.
Light a grill. 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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.