Smoky, creamy, and crunchy—this summer veggie side brings elegance to the grill.
Grilled zucchini with ricotta & walnuts is one of those dishes that hits all the right notes: creamy, nutty, smoky, and totally satisfying. When I fire up the grill during the warmer months, this recipe is always in rotation. It’s the kind of plate that looks fancy enough to serve to guests but is surprisingly easy to throw together. That’s my kind of comfort food—flavorful, unfussy, and built on fresh ingredients.
I love how grilled zucchini gets that perfect tender bite with those golden-brown grill marks that scream summer. Paired with smooth, herby ricotta and the buttery crunch of toasted walnuts, each bite delivers a balance of grilled vegetables, ricotta cheese benefits, and satisfying texture. It’s a light yet indulgent dish that fits right into any summer menu—whether you’re going vegetarian for the night or just want a flavorful side dish that stands out.
Even better, this recipe offers a great way to use up an abundance of zucchini (hello, backyard gardens!), and it’s packed with nutrients, too. Zucchini is low in calories but high in antioxidants and vitamin C, and when it’s grilled just right and served with a little flair, you’d be surprised how fast it disappears. Trust me, even the meat-lovers in your house won’t miss a thing.
And because this dish comes together with only a few ingredients, it’s easy to customize for whatever you’re craving—be it sweet, tangy, or savory. So whether you’re planning a picnic, prepping for Meatless Monday, or need a quick veggie dish that still feels gourmet, this grilled zucchini with ricotta & walnuts recipe has your back.
Grilled Zucchini with Ricotta & Walnuts
Ingredients
- 2 medium zucchinis sliced lengthwise
- 1 cup whole milk ricotta cheese
- ½ cup walnuts roughly chopped
- 1 tbsp olive oil
- 1 garlic clove minced
- 1 tbsp fresh lemon juice or balsamic glaze
- Salt and freshly cracked black pepper to taste
- Optional garnish: chopped parsley lemon zest
Instructions
- Preheat your grill to medium-high heat.
- Prep the zucchini by brushing each slice with olive oil and seasoning with salt and pepper.
- Grill zucchini slices for about 2–3 minutes per side until tender and grill marks appear.
- Toast the walnuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently. Set aside.
- Plate the zucchini, spoon over ricotta in generous dollops, and top with walnuts.
- Finish with lemon juice or balsamic glaze and garnish with parsley or lemon zest.
Notes
Secret Tips for Grilled Zucchini with Ricotta & Walnuts
-
Use medium zucchini for perfect texture.
Smaller zucchini tend to get too soft and large ones can become watery. Choose medium-sized ones for grilled zucchini slices that stay tender with a satisfying bite. -
Salt and rest before grilling.
After slicing, lightly salt the zucchini and let it sit for 10–15 minutes. This draws out excess moisture and helps you get those coveted grill marks without steaming the vegetable. It’s a small step that upgrades any vegetarian grilled zucchini dish. -
Add lemon zest to the ricotta.
Mixing fresh lemon zest into the ricotta cheese gives the dish a pop of brightness and balances the smoky flavors. It’s one of my go-to tweaks when prepping this creamy ricotta zucchini recipe for dinner guests. -
Toast the walnuts in a dry skillet.
Don’t skip this! Toasting walnuts enhances their flavor and gives you that rich, aromatic crunch that ties the dish together. Just a few minutes in a hot pan and your toasted walnut topping will elevate the entire plate. -
Layer flavors with infused olive oil.
Finish the dish with a drizzle of garlic- or basil-infused olive oil to take this healthy summer vegetable side to the next level. It adds subtle richness without overpowering the main ingredients. -
Use a grill basket for consistency.
If your zucchini slices are thin or your grill grates wide, a grill basket ensures even cooking without any casualties falling through the grill. This is especially useful for maintaining that clean, elegant look for your grilled zucchini appetizer. -
Let it rest before plating.
Give your grilled zucchini a minute or two off the heat before topping with ricotta. This prevents the cheese from melting too quickly and helps preserve the dish’s layered textures and presentation.
Recipe Overview
Difficulty Level: Easy
Course: Side Dish / Appetizer
Cuisine: Mediterranean-Inspired / Summer Grilling
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Nutritional Snapshot (Per Serving)
Calories: ~230
Protein: 10g
Fat: 18g
Carbohydrates: 7g
Fiber: 2g
Sugar: 3g
Zucchini is a hydrating, fiber-rich vegetable that’s low in carbs and high in vitamin C. Ricotta adds calcium and protein, while walnuts bring in omega-3 fatty acids. Learn more about the health benefits of zucchini on WebMD.
Budget Breakdown
Zucchini (2 medium): ~$1.50
Ricotta Cheese (1 cup): ~$2.50
Walnuts (1/2 cup): ~$2.00
Olive Oil, Garlic, Lemon, Herbs: ~$1.50
Total Cost: ~$7.50
Cost Per Serving: ~$1.88
Behind the Recipe
This dish was born during one of those casual summer evenings when I was low on groceries but determined not to turn on the oven. I had a couple of zucchinis from the farmer’s market, a half tub of ricotta leftover from a lasagna night, and a bag of walnuts sitting in the pantry. I tossed the zucchini on the grill, spooned on some ricotta, and gave it a sprinkle of crushed, toasted walnuts. It was love at first bite.
As a chef, I’m always drawn to recipes that highlight fresh produce and celebrate simplicity. There’s something about grilled summer vegetables that feels both rustic and elevated at the same time. I wanted this recipe to reflect that—something you could whip up after work, but also plate up proudly for a weekend dinner with friends.
And the flavor? Well, it’s all about contrast. The zucchini brings smoky softness. The ricotta is creamy and cooling. And the walnuts? They bring a rich nuttiness and just the right amount of crunch. If you add a drizzle of balsamic glaze or lemon zest, it’s a one-way ticket to flavor town.
This one has become a staple not just in my kitchen, but in the comfort food playbook I keep turning back to. It’s unfussy but memorable—a dish that lets you grill healthy vegetables, showcase texture, and still serve something that looks like it came out of a fancy café.
What Makes It Irresistible
- Smoky char on zucchini for that fresh-off-the-grill flavor
- Creamy ricotta adds cool, velvety contrast
- Toasted walnuts for nutty crunch and richness
- Finished with zesty lemon or balsamic glaze for brightness
- Perfectly balanced: soft, crisp, creamy, and bright
Best Served When
- Summer cookouts and backyard barbecues
- Weeknight dinners as a light side dish
- Brunch boards for something savory and unique
- As an appetizer for Mediterranean-themed meals
- Whenever you want a healthy low-carb dish that feels indulgent
Pantry Rundown
Ingredients You’ll Need:
- 2 medium zucchinis, sliced lengthwise
- 1 cup whole milk ricotta cheese
- 1/2 cup walnuts, roughly chopped
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tbsp fresh lemon juice or balsamic glaze
- Salt and freshly cracked black pepper, to taste
- Optional garnish: chopped parsley, lemon zest
Ingredient Notes:
- Zucchini: Go for firm, fresh zucchini with shiny skin. Learn about its nutrient profile at USDA FoodData Central.
- Ricotta Cheese: Whole milk ricotta offers the best creamy texture. Very Well Fit breaks down its health benefits.
- Walnuts: Toast them lightly for deeper flavor and better crunch. They’re rich in plant-based omega-3s.
How It’s Done
- Preheat your grill to medium-high heat.
- Prep the zucchini by brushing each slice with olive oil and seasoning with salt and pepper.
- Grill zucchini slices for about 2–3 minutes per side until tender and grill marks appear.
- Toast the walnuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently. Set aside.
- Plate the zucchini, spoon over ricotta in generous dollops, and top with walnuts.
- Finish with lemon juice or balsamic glaze and garnish with parsley or lemon zest.
Derek’s Pro Tips
- Use a grill basket to prevent smaller zucchini pieces from slipping through.
- Let the ricotta sit at room temp for 10–15 minutes before serving—it’ll be creamier.
- Add a bit of honey or hot honey drizzle for a sweet-savory punch.
- Serve over crusty bread slices for a satisfying crostini-style snack.
- Want protein? Add grilled shrimp or chickpeas for a boost.
Make It Yours
- Low-Carb Variation: Skip bread and serve over fresh arugula.
- Cheese Swap: Try goat cheese or burrata instead of ricotta.
- Nut-Free Option: Use roasted sunflower seeds or crispy chickpeas.
- Roasted Veggies: If it’s not grilling season, roast the zucchini in a 425°F oven for 15 minutes.
- Meal Prep Friendly: Grill zucchini ahead of time and assemble right before serving.
Keep It Cozy
- Storage: Store leftover grilled zucchini and ricotta separately in airtight containers.
- Reheat: Zucchini can be gently reheated on the grill or in a skillet.
- Leftover Remix: Chop leftovers and toss with pasta or stuff into a wrap.
- Freezer Tip: Ricotta and walnuts freeze well—zucchini does not.
Morning Pairings 🍽️
Serve it alongside:
- Quick Cheesy Chicken Wrap Breakfast Braid
- Crispy Bacon & Ranch Chicken Melt
- Sticky-Sweet and Savory Pork Skewers
Comfort Food Questions Answered
Yes, grilled zucchini can be made ahead and stored in the fridge for 2–3 days. Reheat gently before serving.
Ricotta is perfect, but you can also try goat cheese, feta, or burrata depending on the flavor profile you’re after.
Zucchini is low in calories, high in fiber, and a great source of vitamin C. Healthline highlights its health benefits.
Cut into thicker slices and grill over medium-high heat without overcooking. Don’t salt ahead of time—salt draws out moisture.
Absolutely! Double or triple the recipe and serve platter-style as an appetizer or side dish.
Fresh parsley, thyme, basil, or oregano all complement the dish beautifully.
Yes—try pine nuts, almonds, or pecans for a different crunch and flavor.
Yes! It’s naturally low in carbs and fits well into a Mediterranean or keto-friendly diet.
Final Stir
Grilled zucchini with ricotta & walnuts is more than just a summer side—it’s a celebration of contrast. The smoky zucchini, the cool and creamy ricotta, and the toasted walnut crunch all come together like a well-conducted symphony. It’s a dish that feels luxurious without trying too hard, and it delivers every time.
Whether you’re serving it as a vegetarian entrée, a dinner party appetizer, or just trying to make vegetables more exciting for your family, this recipe delivers flavor in spades. Plus, it’s a great excuse to fire up the grill and bring out the best in fresh produce. It’s one of those recipes that proves you don’t need meat—or a ton of ingredients—to create something memorable.
“The best meals don’t always start with a shopping list. Sometimes, they begin with what’s already in your kitchen—and a little fire.”
—Chef Derek
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