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Summer Grilled Zucchini with Herbed Ricotta

Fire up the grill and turn on the flavor with this easy and elevated Summer side dish.

Summer Grilled Zucchini with Herbed Ricotta

Why it's on our list

We're always searching for different ways to cook veggies or maybe it's just adding a lil something extra to the veg that takes it to a new level. This recipe is a riff off of a New York Times dish which is one of our go to resources for inspiration. Thankfully zucchini can be found pretty much all year round but when the temps are up and the grill is hot it adds a while new flavor to this veggie which can be pretty bland. When you combine with the herby, citrusy, creamy ricotta you truly have a winning Summer side.


Serves 4

  • 3 large zucchini cut into quarters

  • Extra-virgin olive oil, as needed

  • Garlic powder

  • Coarse salt and freshly ground black pepper

  • 1 cup fresh ricotta

  • Fresh basil leaves, mint, and oregano chopped

  • Zest of 1 lemon plus juice


Heat grill to high for direct grilling

On a large baking sheet covered with foil, brush the zucchini all over with oil, then season generously with garlic powder, salt and pepper on both sides.

Once the grill is heated, add the zucchini to the grates in an even layer, but don't put them too close together. Cook, uncovered, until grill-marked and crisp-tender, 3 to 4 minutes per side. Be sure not to over cook, if anything you want these a bit al dente.

In a bowl, add the ricotta, season with salt and pepper, add lemon zest and juice which will thin out the mixture. Spread the ricotta mixture on a platter or individual plate, and sprinkle on the fresh herbs, then top with the grilled zucchini. Finish off with a drizzle of olive oil.


Serve it up!

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