I like to think this grilled zucchini recipe will turn everyone into a zucchini lover. If you were to rank your top summer produce, I would guess zucchini is probably gonna end up close to the bottom of that list. It really never gets any respect. It will always be outshined by tomatoes, corn, peaches, any melon, asparagus, you know where I’m going with this. I get it, it’s kinda bland, and generally there is just such as excess of it, so it’s just whatever.
But I do really like zucchini, and Ry will bring home quite the assortment of other similar summer squashes, so I decided that this would be the summer I try and give zucchini the respect I suspect it deserves. I also thought that rather than have it waste away in the fridge until it was just some obscure shriveled object that maybe once resembled something you could eat, I might as well cook with it.
So, first task was trying to get an easy recipe together that I wouldn’t get sick of eating, or making. And something where I actually had most, if not all, the ingredients on hand. So my solution, grill it, drown it in olive oil, top with cheese and shower it in plenty of basil. Done.
I also thought that rather than have it waste away in the fridge until it was just some obscure shriveled object that maybe once resembled something you could eat, I might as well cook with it.
Grilled Zucchini with Fresh Ricotta and Basil
This Grilled Zucchini recipe is simple, quick, and full of fresh, summery flavors. Grilling brings out zucchini’s smoky, caramelized notes, and when topped with creamy ricotta, bright lemon zest, and fragrant basil, it transforms into a dish you’ll actually crave.
Why You’ll Love This Recipe
- Quick and easy: Ready in under 20 minutes from start to finish.
- Minimal ingredients: Uses fresh, simple staples you probably already have.
- Versatile: Perfect as a side dish, appetizer, or light meal when paired with your favorite grilled protein.
- Customizable: Swap ricotta for burrata or add your favorite summer herbs.
Ingredients You’ll Need
- Zucchini: The star here. Go for small to medium-sized zucchini for the best texture.
- Olive Oil: Used to coat the zucchini before grilling and then as a final drizzle before serving.
- Ricotta Cheese: Use fresh, whole-milk ricotta for this. You want it to be creamy and rich. If you really wanted to go all out I have a recipe for fresh homemade ricotta cheese.
- Lemon: Both zest and juice brighten the dish and a hit of acid.
- Fresh Basil: A handful of fresh basil leaves brightens everything up. But, you could use any tender herb you like here.
- Salt and Pepper
How to Make Grilled Zucchini
- Prep the Zucchini
Thinly slice the zucchini, aiming for about 1/8-inch thick slices. Generously salt and coat the slices with olive oil to ensure they grill evenly. - Heat the Grill
Get your grill preheated. Lay the zucchini slices directly on the grates and grill until tender and charred, about 3-4 minutes per side. If you don’t have an outdoor grill, a stovetop grill pan works just as well. - Assemble the Dish
Once the zucchini is grilled, layer the slices on a serving plate. Top with dollops of ricotta, lemon zest, and fresh basil leaves. - Finish with Lemon and Olive Oil
Squeeze half a lemon over the zucchini and drizzle generously with olive oil. Sprinkle with flaky salt and freshly cracked pepper for the final touch. - Serve and Enjoy
Serve immediately as a warm side dish, appetizer, or even a light salad.
Tips for Perfect Grilled Zucchini
- Slice The Zucchini Thin: Aim for uniform slices to ensure even cooking.
- Avoid overcooking: Grill just until tender and charred to prevent sogginess. The zucchini will continue to soften up as little as it cooks from the residual heat of the grill.
- Use high-quality ingredients: There are only a handful of ingredients for this recipe so get the best ones you can.
- Try variations: Substitute burrata or goat cheese for ricotta, or experiment with different fresh herbs like mint, marjoram, fresh oregano, sage or parsley.
FAQs
How thin should I slice the zucchini?
About 1/8 inch thick is ideal. Thin slices cook quickly and develop beautiful grill marks.
Can I make this recipe ahead of time?
Yes! Grill the zucchini in advance and store it in an airtight container in the fridge. Assemble with ricotta, basil, and lemon just before serving.
What can I use instead of ricotta?
Burrata, goat cheese, or even fresh mozzarella works as an alternative.
Can I grill zucchini without an outdoor grill?
Absolutely! Use a stovetop grill pan or broil the zucchini in the oven for a similar effect.
Storage and Leftovers
Store leftover grilled zucchini in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a skillet or enjoy cold as part of a salad or sandwich.
Pro Tip: Toss leftover zucchini with pasta, olive oil, and Parmesan for an easy next-day meal.
Honestly you can use just about any grill-able veg for this recipe, but I have to say the zucchini is a really great base. This whole preparation is super quick, and goes great with some pasta on the side, or even just some grilled bread, maybe rubbed with garlic while it’s still hot. Think crispy bread, smear of fresh ricotta, topped with grilled zucchini, lots of olive oil. You get it.
I completely recommend this with not just your typical green zucchini, but some of that lovely yellow summer squash you see around, or even those cool looking patty pan squashes. Eggplant. Asparagus. Peaches! Just get whatever looks good, grill it and top it. And make sure to tell me about it in the comments below.
Leave a comment or review!
Did you try this Grilled Zucchini recipe? Leave a comment below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Grilled Zucchini
Ingredients
- 2 zucchini
- 1/4 C olive oil
- salt
- 1 C fresh ricotta whole milk
- 1 lemon zest and juice
- 1 C basil
- pepper
Instructions
- Thinly slice your zucchini. You’re aiming for about 1/8” thick slices here, but honestly go as thin as you have the patience for, it’s not that big a deal.
- Generously salt and oil your slices.
- Get a grill heated and lay down your zucchini slices. Grill till they’re tender and have some nice char marks on either side.
- Once they’re done, pull them off the grill and as soon as they are cool enough to handle, scatter them over your serving plate in a fairly even layer. Then top with your ricotta, lemon zest and basil. Then to finish it all off, squeeze over the juice from about half of that lemon, more if you like, drizzle over a good bit of olive oil and finish with some flaked salt and fresh pepper. That’s it. Eat up!
Notes
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
