This is a grilled zucchini salad with whipped ricotta, fresh basil and mint, and a lemon dressing — ready in 30 minutes with about 10 minutes of actual cooking. It’s worth making a double batch on a Sunday because the grilled zucchini keeps well and slides into other meals all week without any extra effort.
The short version of why this works
Two things make this recipe work. First, grilling the zucchini over medium-high heat — not medium — gives you actual char marks and drives off surface moisture fast. That matters because wet zucchini turns the whole plate soggy. Second, whisking the ricotta with olive oil, lemon juice, and zest before plating loosens it just enough to spread and cling to the warm slices rather than sitting in a cold lump on top. Those two steps are the difference between a salad that looks and tastes pulled-together and one that doesn’t.
Smart swaps
- Ricotta: Whole-milk ricotta is noticeably creamier here. Part-skim works but the whipped mixture will be slightly thinner. Drain it in a fine-mesh strainer for 10 minutes if it looks watery.
- Zucchini: Yellow summer squash works exactly the same way — same thickness, same timing.
- Basil or mint: If you only have one, use basil. Flat-leaf parsley is a reasonable backup for mint if that’s what’s in the fridge.
- Lemon zest: Don’t skip it in favor of extra juice — the zest carries a different, more aromatic brightness that juice alone can’t replicate.
Common problems and fixes
- Zucchini sticks to the grill pan: The pan wasn’t hot enough before you added the slices. Let it preheat for at least 2 minutes, and don’t move the zucchini until it releases on its own — usually right at the 2-minute mark.
- Salad is watery on the plate: Zucchini releases liquid as it cools. If you’re not serving immediately, lay the grilled slices on a paper towel for a few minutes before plating. Skip the garnish drizzle of extra olive oil — not worth the extra dish — and the pooling gets worse.
- Ricotta mixture is grainy or stiff: The ricotta was cold straight from the fridge. Let it sit at room temperature for 10 minutes before whisking, and it will smooth out properly.
- Flavor tastes flat: Season the zucchini with a pinch of salt right after it comes off the grill, not just in the ricotta. Hot vegetables absorb seasoning; cold ones don’t.
- Leftovers turn mushy overnight: Store the grilled zucchini and the ricotta mixture separately in the fridge. The zucchini keeps for up to 3 days and reheats well in a dry skillet for 60 seconds, or use it cold in a grain bowl or layered in a sandwich.
Grilled Zucchini and Ricotta Salad
Equipment
- Grill pan or outdoor grill
- Mixing bowl
- Whisk
- Sharp Knife
- Serving platter
Ingredients
- 3 medium zucchini sliced lengthwise into ¼-inch thick strips
- 1 cup ricotta cheese preferably whole milk ricotta for creaminess
- 2 tbsp extra virgin olive oil high-quality cold-pressed for best flavor
- 1 tbsp lemon juice freshly squeezed
- 1 tsp lemon zest finely grated
- ¼ cup fresh basil leaves torn or roughly chopped
- ¼ cup fresh mint leaves chopped
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
Instructions
- Preheat a grill pan or outdoor grill over medium-high heat. Lightly brush the zucchini slices with 1 tbsp of olive oil, ensuring even coverage.
- Grill the zucchini slices for about 2 minutes per side, or until they develop deep grill marks and become tender. Remove from the grill and let cool slightly.
- In a mixing bowl, whisk together the ricotta, remaining 1 tbsp olive oil, lemon juice, lemon zest, salt, and black pepper until smooth and creamy.
- Arrange the grilled zucchini slices on a serving platter. Generously spoon dollops of the ricotta mixture over the zucchini.
- Scatter the fresh basil and mint leaves over the top. Optionally, drizzle with a touch more olive oil for added richness.
- Serve immediately as a light salad or appetizer, pairing it with crusty bread or alongside grilled meats.
Notes
- For extra depth of flavor, consider adding a drizzle of balsamic glaze or a sprinkle of toasted pine nuts for crunch.
Nutrition
FAQ
Can I make this ahead of time for a dinner party?
Yes, but assemble it right before serving. Grill the zucchini and mix the ricotta up to a day ahead, then store them separately in the fridge — the zucchini softens and the plate gets wet if you assemble more than 30 minutes out.
Can I use a regular skillet instead of a grill pan?
You can, and it will still taste good, but you won’t get grill marks or any smokiness. A cast-iron skillet over high heat gets you closest — it browns the zucchini rather than steaming it, which is the next best thing.
How do I know when the zucchini is done without undercooking or overcooking it?
Look for deep grill marks and a slight give when you press the center with a spatula — it should bend without snapping. If it’s floppy and translucent all the way through, it went a minute too long.
Is this filling enough as a main dish, or does it need something else?
As written for 4 servings, it’s a solid side or starter, not a standalone dinner. Add a can of drained white beans stirred into the ricotta mixture, or serve it over a scoop of farro, and it becomes a reasonable light main.
Can I grill the zucchini in advance and reheat it?
Yes — this is one of the best things about this recipe. Grilled zucchini reheats in a dry skillet in about 60 seconds per side, or you can serve it at room temperature straight from the fridge. It also works cold, sliced into strips over a grain bowl or tucked into a wrap with the leftover ricotta.
What to cook next
- Gourmet Avocado Toast with Poached Egg and Mediterranean Flair
- Authentic Roman Carbonara
- Street Food Magic: Authentic Chicken Shawarma
- Caramelized Brussels Sprouts with Balsamic Glaze and Crispy Shallots
