Thinly grilled zucchini strips paired with creamy whipped ricotta and crunchy toasted pine nuts—an elegant yet simple dish ideal for appetizers or light bites.

Why You’ll Love This Recipe

This dish merges smoky, tender zucchini with the airy smoothness of whipped ricotta and the buttery crunch of pine nuts. Fresh, vibrant, and incredibly easy, it’s perfect for summer soirées, elegant starters, or a refreshing light lunch.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Zucchini (medium-sized)
Olive oil
Salt
Ground black pepper
Ricotta cheese
Lemon zest (optional)
Garlic (minced, optional)
Extra-virgin olive oil (for drizzling)
Pine nuts (toasted)
Fresh herbs (such as basil or mint, finely chopped)

directions

Prepare zucchini: Trim ends and slice zucchini lengthwise into ¼‑inch thick strips.
Season & grill: Brush both sides with olive oil; season with salt and pepper. Grill on medium-high heat for 2–3 minutes per side until tender and charred. Transfer to a platter.
Whip ricotta: In a bowl, beat ricotta with a splash of olive oil until smooth and fluffy. Stir in lemon zest and minced garlic if using. Season with salt and pepper.
Assemble: Spread a spoonful of whipped ricotta across each zucchini slice.
Garnish: Drizzle with extra-virgin olive oil, sprinkle toasted pine nuts and chopped herbs over the top.
Serve immediately at room temperature.

Servings and timing

Yield: 12–16 slices (serves 4 as appetizer)
Prep time: 10 minutes
Cook time: 6 minutes
Total time: Approximately 16 minutes

Variations

Spicy touch: Add a pinch of red pepper flakes to the whipped ricotta.
Citrus twist: Use lime zest instead of lemon for a sharper citrus flavor.
Cheese swap: Replace ricotta with whipped goat cheese or labneh.
Nut-free: Omit pine nuts and substitute with toasted sunflower or pumpkin seeds.

storage/reheating

Room temperature: Best served fresh, but can stand at room temperature for up to 2 hours.
Refrigeration: Store components separately in the fridge for up to 2 days. Assemble just before serving.
Reheating: Reheat zucchini slices briefly on a warm grill or skillet. Whipped ricotta should be served chilled or room temperature.

FAQs

Can I use summer squash instead of zucchini?

Yes—yellow summer squash works equally well when sliced and grilled the same way.

How do I toast pine nuts without burning them?

Toast in a dry skillet over medium-low heat for 3–4 minutes, stirring frequently, until fragrant and golden.

Can I prepare components ahead of time?

Yes—grill zucchini and prepare ricotta up to a day ahead. Store separately and assemble just before serving.

How do I prevent zucchini from getting soggy?

Grill just until tender and charred, then drain on paper towels before assembling to remove excess moisture.

Is whipped ricotta different from plain ricotta?

Yes—whipped ricotta is beaten with olive oil (and optional flavorings) to create a lighter, smoother texture ideal for spreading.

What herbs pair best with this dish?

Fresh basil, mint, parsley, or chives all add a lovely brightness.

Can I add more toppings?

Absolutely—try cherry tomato halves, roasted red pepper strips, or a drizzle of balsamic reduction.

How do I make this vegan?

Use a dairy-free ricotta alternative and skip the pine nuts or substitute with vegan-friendly seeds.

Can this be served warm?

Serve the zucchini slightly warm or at room temperature; avoid serving hot, which can soften the ricotta too much.

What wine pairs well?

A crisp Sauvignon Blanc or chilled Vermentino complements the fresh flavors beautifully.

Conclusion

Grilled Zucchini with Whipped Ricotta & Pine Nuts is a vibrant, elegant dish that’s quick to prepare yet full of flavor and texture. Whether served as a sophisticated appetizer, a light snack, or a simple side, its combination of smoky zucchini, creamy ricotta, and crunchy pine nuts is sure to delight. Personalize with zests, herbs, or toppings for a refreshing taste that highlights seasonal produce.