Grilled Zucchini with Whipped Ricotta & Pine Nuts
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.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 12–16 slices (serves 4 as appetizer) 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Units
Scale
- 2 medium zucchini
- 2 tablespoons olive oil
- Salt and ground black pepper, to taste
- 1 cup ricotta cheese
- 1 teaspoon lemon zest (optional)
- 1 clove garlic, minced (optional)
- 1 tablespoon extra-virgin olive oil (for drizzling)
- 2 tablespoons pine nuts, toasted
- 1 tablespoon fresh herbs (basil or mint), finely chopped
Instructions
- Trim ends and slice zucchini lengthwise into 1/4‑inch thick strips.
- Brush both sides with olive oil and season with salt and pepper. Grill over medium-high heat for 2–3 minutes per side until tender and lightly charred. Transfer to a platter.
- 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 to taste.
- Spread a spoonful of whipped ricotta over each grilled zucchini slice.
- Drizzle with extra-virgin olive oil, sprinkle with toasted pine nuts, and top with chopped herbs.
- Serve immediately at room temperature.
Notes
- Grill zucchini just until tender to avoid sogginess.
- Prepare ricotta and grill zucchini ahead, but assemble just before serving.
- Use goat cheese or labneh for a different flavor profile.
- Replace pine nuts with sunflower or pumpkin seeds for a nut-free version.
Nutrition
- Serving Size: 3–4 slices
- Calories: 180
- Sugar: 2g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg