Grilled Zucchini and Ricotta Salad
This delightful Grilled Zucchini and Ricotta Salad is a vibrant homage to the freshness of Mediterranean cuisine. With the zucchini grilled to perfection and paired with creamy ricotta, this dish beautifully balances simplicity and flavor, offering a refreshing culinary experience.
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
- ½ teaspoon sea salt Flaked, or to taste
- ¼ 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
For a bit of crunch, consider adding toasted pine nuts or walnuts. Substitute goat cheese for a different flavor profile. For a vegan version, use a plant-based ricotta substitute.
Nutrition
Calories: 219kcalCarbohydrates: 5gProtein: 8gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 32mgSodium: 351mgPotassium: 328mgFiber: 1gSugar: 3gVitamin A: 499IUVitamin C: 19mgCalcium: 146mgIron: 1mg
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