Quick And Easy Grilled Zucchini Ricotta Recipe

This zucchini ricotta recipe is a summer delight: ideal to have as a full meal platter or a great meal prep that can be used to dress pasta, tossed in salads, and modified to everyone's liking.

Among multiple zucchini and ricotta recipes, this must be one of the most versatile ones as it can be made into zucchini boats, the heat can be turned up with some red pepper flakes and the creamy ricotta can be flavored with a bit of lemon zest, so take it as a great full meal or as a starting canvas, but most of all: enjoy its freshness!

This dish is a composition of a few simple ingredients that complement each other and can be used as a starter, side dish, or it can be turned into a sauce for pasta. The great ingredients are also fantastic picnic or lunch box options, and the only component that requires cooking is the zucchini. Let's get grilling!

Ingredients Zucchini Ricotta Recipe

• Zucchini: Clearly the star of the dish! Ensure you choose firm ones and to wash them properly before use.
• Ricotta: A creamy, fresh cheese that spreads well.
• Basil Pesto: Very much used to flavor pasta dishes, this can is extremely tasty and can be prepared at home or purchased from the grocery store.
• Plum Tomatoes: Their freshness and sweetness pair very well with the ricotta cheese, basil pesto, and the grilled zucchini.
• Salt, pepper, olive oil: Seasoning.

Jump to:

• Ingredients Zucchini Ricotta Recipe
• Questions time!
• People Also Ask [FAQs]
• A few notes:
• Recipe

Questions time!

How to cook this grilled zucchini ricotta recipe?

1. Start by flavoring the olive oil, which will be drizzled on top of the hot grilled zucchini; the base for this is some thinly chopped fresh garlic, which is mixed in some extra virgin olive oil and set aside to infuse.
2. The second step is to prepare the ricotta mixture by seasoning it with some basil pesto (or flavoring of choice, more ideas given in the notes below!) in a small bowl and set this aside as well.

3. The last step is to prepare the zucchini; start by washing the zucchini and removing the top and bottom. Next, dry the zucchini using paper towels, as this will allow you to grill the zucchini, rather than steaming or boiling them; these are now ready to be sliced length-wise (for ease I'd recommend using a mandoline slicer)
4. To grill the zucchini, warm up your grilling pan on medium-high heat; should you not have a grilling pan, a large skillet will work as well, although you will not have the grilling lines.
5. Once the pan is warm, spray it with a bit of cooking spray (or a bit of oil) and apply the zucchini slices one next to the other in a single layer and cook halfway through then turn and finish cooking; the zucchini can be cooked to liking, as they can be eaten raw or cooked, however, a great way to offer a nice bite is to serve them al dente. The whole cook time should be about 3 minutes per side if the zucchini is about 0.2 inches (5mm) thick.
6. Once ready, set the zucchini slices aside on a baking sheet and season with a little salt and black pepper.
7. Prepare the platter by placing the ricotta cheese, olive oil, and grilled zucchini on a pan with some cherry tomatoes, and enjoy!

People Also Ask [FAQs]

A few notes:

• Cheese: grilled zucchini work with most cheeses and if you are not a ricotta type of person, then why not slice some mozzarella cheese and flavor it with some fresh basil? Along with the cherry tomatoes and the zucchini, this will create an upgraded Caprese salad.
• Zucchini recipes: you can use these same ingredients to create a glorious zucchini lasagna; simply layer the grilled zucchini with some marinara sauce, parmesan cheese, and ricotta cheese and bake until golden brown.
• Side dish: this doesn't necessarily have to be the main dish; serve the grilled zucchini on the side with little flavored olive oil, ricotta, and tomato to accompany your main, such as a grilled chicken breast, or add a roasted Portobello mushroom.
• Lemon ricotta: to enhance the different flavors of the cheese, why not skip the basil pesto and add to the ricotta some lemon zest or fresh lemon juice?
• Same ingredients, different result: instead of grilling the zucchini, create some zucchini noodles and use a large sauté pan to dress them with ricotta, olive oil, and cherry tomatoes. The best way to do so is to use the ingredients at room temperature and ensure the pan is very hot, so to avoid any excess water left in the dish. The cooking time will depend on how al dente you like the zucchini and how the cheese mixture and tomatoes mix with them; lastly, why not serve to the crowd in a large bowl topped with some thinly chopped fresh mint?
• Italian seasoning: next time, why not try seasoning the oil with some Italian seasoning, red pepper flakes, or some fresh herbs?

The hardest part is resisting this low-carb recipe and I know, because I hardly ever have any leftovers for the next day!

The prep for this great zucchini ricotta recipe only takes a couple of minutes, yet the flavors blend so well together - all being delicate, yet fresh and delicious! Buon appetito!

If you enjoyed this Mediterranean dish, have a look at these too:

• The Best Low-Calorie Broccoli Pancake Recipe
• Eggplant Caponata
• Feta and Lemon Zucchini Pasta Sauce Recipe
• Broccoli Pasta with Garlic and Chili with VIDEO
• Mediterranean Vegetables Bake
• Simple Mediterranean Pasta with Eggplant, Zucchini and Pepper One-Pot Sauce

Zucchini Ricotta Recipe was first published on 18th December, 2020 and updated on 14th September 2021.

Recipe