This is a grilled zucchini salad with a lemon-spiked ricotta topping, finished with fresh basil and olive oil. It takes 30 minutes start to finish and uses seven ingredients. Thatโs the honest reason to make it on a busy night.
What makes this version work
Two things matter here. First, slicing the zucchini lengthwise into ยผ-inch strips โ not rounds โ gives you more surface area on the grill, which means better char and less steaming. Thin, even slices also cook in the 3-4 minutes the recipe calls for without turning mushy. Second, mixing the lemon juice directly into the ricotta rather than drizzling it separately keeps the cheese from sitting heavy on the plate. The acid loosens the ricotta just enough to spoon easily, and it seasons the cheese all the way through instead of just on top.
Storage and make-ahead
Keep the grilled zucchini and the ricotta mixture in separate airtight containers in the fridge โ both hold well for up to 3 days. The zucchini softens a little overnight, which is fine for a packed lunch but less ideal if you want distinct grill marks for a dinner spread. The ricotta mixture actually improves after a few hours as the lemon and basil settle in. Dress it at the table โ a pre-dressed salad goes limp fast. Drizzle the final tablespoon of olive oil and add the fresh basil only right before serving.
What can go wrong
- Zucchini sticks to the grill: This usually means the pan wasnโt hot enough before you added the slices, or you didnโt use enough oil. Make sure the grill pan is fully preheated and the zucchini is well-coated before it touches the surface. Donโt move the slices for the first 2 minutes โ theyโll release on their own once a crust forms.
- Watery ricotta pools on the plate: Whole-milk ricotta varies by brand. If yours looks wet straight from the container, drain it in a fine-mesh strainer for 10-15 minutes before mixing. This keeps the topping from sliding off the zucchini and diluting the lemon flavor.
- Bland result despite correct seasoning: Zucchini needs salt before grilling, not just after. Salting the oiled slices before they hit the grill draws out a little moisture and seasons the flesh, not just the surface. Taste the ricotta mixture before spooning it on โ it should taste slightly over-seasoned on its own, because the unseasoned zucchini will balance it out.
- Basil turns black: Chopped basil bruises quickly, especially if it sits in the warm ricotta too long. Chop it just before serving, and keep the garnish portion whole or torn rather than finely minced โ it holds its color and flavor better.
- Uneven cooking across strips: Zucchini tapers toward the ends, so thinner end-pieces cook faster than the center cuts. Pull them off the grill 30-60 seconds early, or position them away from the hottest part of the pan.
Grilled Zucchini and Ricotta Salad
Ingredients
- 2 medium zucchini Choose firm and fresh, organic if possible
- 1 cup ricotta cheese Use whole milk ricotta for a creamier texture
- 3 tablespoons olive oil
- 1 tablespoon lemon juice Freshly squeezed
- 1 tablespoon fresh basil Chopped
- ยฝ teaspoon sea salt Flaked, or to taste
- ยผ teaspoon ground black pepper Freshly ground
Instructions
- Preheat a grill or grill pan over medium-high heat. Slice the zucchini lengthwise into 1/4-inch thick strips.
- Brush the zucchini slices with 2 tablespoons of olive oil, and sprinkle with a pinch of sea salt and black pepper.
- Grill zucchini slices for about 3-4 minutes on each side, until they are tender and have distinct grill marks. Remove and let cool slightly.
- In a small bowl, mix ricotta, lemon juice, and half of the chopped basil. Add a pinch of salt and pepper to taste.
- To serve, arrange grilled zucchini slices in a serving dish or plate, dollop generous spoonfuls of the ricotta mixture across the top.
- Drizzle the remaining olive oil over the salad, and garnish with the remaining fresh basil. Adjust seasoning with additional salt and pepper if desired.
Notes
Nutrition
Frequently asked questions
Can I use a regular skillet instead of a grill pan?
Yes โ a cast-iron skillet works well. You wonโt get grill marks, but youโll still get good browning and caramelization if the pan is hot before the zucchini goes in. Cook in a single layer and donโt crowd the pan, or the zucchini will steam instead of sear.
Do I need to salt and drain the zucchini before grilling?
Not for this recipe. The strips are thin enough and the cook time short enough that excess moisture isnโt a problem on a hot grill pan. Salting and draining is more useful when youโre using zucchini raw or in a dish where extra liquid would cause trouble.
Can I make this with part-skim ricotta?
You can, but the topping will be noticeably thinner and less rich. If part-skim is what you have, drain it first and add a small drizzle of olive oil into the ricotta mixture to compensate for the lower fat content.
How do I keep the salad warm if Iโm serving it as a side dish at dinner?
Grill the zucchini last, right before plating, and serve immediately. The ricotta mixture can be made up to an hour ahead and kept at room temperature โ it doesnโt need to be cold, and a chilled topping on warm zucchini makes the whole dish feel flat.