Grilled Zucchini with Ricotta & Walnuts
This grilled zucchini with ricotta & walnuts is a light yet satisfying summer side dish made with smoky zucchini slices, creamy herbed ricotta, and crunchy toasted walnuts. Perfect for outdoor dinners or vegetarian meals, this recipe balances texture and flavor in every bite. Easy to prepare, naturally low-carb, and endlessly customizable.
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
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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.