Grilled Zucchini and Ricotta Salad
This vibrant Grilled Zucchini and Ricotta Salad is a celebration of Mediterranean flavors. Smoky grilled zucchini meets the creamy richness of ricotta, brightened with fresh herbs and a zesty lemon dressing. A perfect light summer dish or an elegant appetizer for any meal.
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
Calories: 198kcalCarbohydrates: 7gProtein: 9gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 32mgSodium: 210mgPotassium: 476mgFiber: 2gSugar: 4gVitamin A: 770IUVitamin C: 30mgCalcium: 163mgIron: 1mg
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