Grilled Zucchini and Flavoured Ricotta Salad Platter

zucchini recipes
Here’s a great combo you will enjoy all spring and summer long!

Zucchini rock!


I absolutely love zucchini! They are tasty, fresh, easy to clean and can be served in such a variety of dishes, I’d be happy to eat them every day! 


But, as these are seasonal vegetables, they are at their best during the warmer months; this is why I have thought of this simple grilled zucchini salad that can be used either as a starter when split amongst four portions or a light lunch when split into two portions. 


Healthy zucchini recipes are very common, but many people don’t know what to do with ricotta cheese… so here’s a great combo you will enjoy all spring and summer long! 


Why Zucchini and Ricotta? 


Especially during the summer months I feel digestion can be a bit harder. I can’t really have hardcore fried food (nor I should really) and zucchini have been linked to better digestion


This vegetable is extremely high in antioxidants and it is extremely easy to add to most dishes; cube it and add it to sauces and soups; grill it like in this recipe or roast it and add it cold to a salad. Rip its benefits during the summer months, when it is at its best! 


Ricotta, on the other hand, is an excellent choice for cheese during the hotter months as it has less salt compared to other varieties, meaning less water retention; furthermore this cheese contains also less fats! Ricotta is also loaded with calcium, which is essential for bone health. 


I think I’ve spoken well enough of the ingredients used for this platter… time to get grilling! 


Grilled Zucchini (or Courgettes) and Flavoured Ricotta Salad Platter

Here’s a great combo you will enjoy all spring and summer long!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Appetizer, Main Course, Salad
Cuisine: Italian, Mediterranean
Diet: Low Calorie, Vegetarian
Keyword: courgettes, ricotta recipes, zucchini, zucchini recipes
Servings: 2 portions
Calories: 176kcal



  • 400 g Zucchini or Courgettes
  • 20 sprays of cooking spray
  • 150 g Low Fat Ricotta Cheese
  • 15 g Basil Pesto
  • 100 g Baby Plum Tomatoes
  • Salt and Black Pepper to taste


  • Remove the two ends of the zucchini and slice them vertically (~4mm thickness) then grill them using the 20 cooking sprays to prevent them from sticking to the pan. Once ready, set aside.
  • Tip: The zucchini will be ready once a fork can pierce them quite easily. Fresh zucchini can be eaten raw as well, so if you like them a bit firmer that is fine! Should the zucchini be bitter when you bite into it... it is better to dispose of it!
  • Mix the ricotta cheese with the pesto, salt, and black pepper; on the side, slice the baby tomatoes in half.
  • Divide the ricotta sauce, zucchini, and cherry tomatoes into equal portions, depending on the course chosen, and enjoy!


Multiple modifications and additions can be made to this recipe.
I like to serve this as a starter when we have a barbecue, as I can prepare the ricotta sauce quite quickly and the zucchini can be grilled before the meat.
Should pesto not be a staple in your kitchen, you can mix the ricotta with fresh basil, with chopped mixed olives, or with thinly sliced mint. (This changes the calories in the recipe - like any modification!) You can make your own instant pesto recipe with the ingredients you have, according to your taste.
Many ricotta recipes don’t take full advantage of this creamy, fresh (surprisingly low calorie) cheese - you can use this ricotta and pesto mix as a dressing for your pasta, as well as a spread for some toasted bread.
Should you wish to add more flavor to your zucchini, mix one tablespoon of olive oil with thinly sliced garlic and put it on top of them when still warm… the smell will be fantastic (if you love garlic as much as I do), and the taste as well! Remember to add the calories if you’re counting and going for this addition.


Calories: 176kcal | Carbohydrates: 13g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 185mg | Potassium: 725mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1084IU | Vitamin C: 47mg | Calcium: 254mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Share on pinterest
Share on facebook
Share on email
Share on whatsapp

4 Responses

  1. Zucchini always rocks!5 stars

    1. Thank you, Maunika! I love them too! 😊

  2. Elizabeth says:

    Looks very yummy!5 stars


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Related articles

This opening statement, this blog… they have been a long time coming. 


While looking from afar, I am sure my life does not appear as anything else but ordinary (there were probably three moments that changed the course of my story), some choices I made I hope will encourage change for better health for others, as much as they have for me. 


As any well-respected story, this is how it starts… 


Once upon a time in the late ’80s… 


But that would make this page way too long and way too boring, so flash forward… 



My Personal Favorites
Follow Us

We use cookies to help personalise your experience. By using our website you agree to our Terms of Service and Privacy Policy

Subscribe to our mailing list