Thin ribbons of char-grilled zucchini, draped over a bed of airy whipped ricotta, finished with toasted pine nuts, olive oil, and a pinch of red pepper flakes—a summer appetizer full of smoky creaminess and nutty crunch.
Why You’ll Love This Recipe
This appetizer delivers a delightful contrast of textures and flavors: the smoky zucchini ribbons pair beautifully with the light, citrusy whipped ricotta, while toasted pine nuts add crunch and depth. It’s elegant, light, and easy to prepare—ideal for outdoor gatherings or a refined starter before dinner.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 medium zucchinis, thinly sliced lengthwise
- 1 tbsp olive oil (for grilling)
- Salt and pepper, to taste
- 1 cup whole-milk ricotta
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp olive oil (for whipping)
- 1/4 tsp sea salt
- 1/4 cup toasted pine nuts
- 1/4 tsp red pepper flakes (optional)
- Extra olive oil, for drizzling
- Fresh basil leaves, for garnish
Directions
- Preheat a grill pan or outdoor grill to medium-high heat.
- Brush zucchini slices with olive oil, then season with salt and pepper.
- Grill zucchini ribbons for 1–2 minutes per side, until tender and lightly charred. Remove and set aside.
- In a food processor or mixing bowl, whip the ricotta with lemon juice, lemon zest, olive oil, and sea salt until light and fluffy.
- On a serving plate, arrange the grilled zucchini ribbons. Add dollops of the whipped ricotta over the zucchini.
- Sprinkle toasted pine nuts and, if desired, red pepper flakes over the top.
- Drizzle with extra olive oil and garnish with fresh basil leaves. Serve immediately.
Servings and Timing
- Servings: 4 appetizer portions
- Prep time: 10 minutes
- Cook time: 5 minutes
- Total time: 15 minutes
Variations
- Herb twist: Stir fresh herbs such as chopped dill, chives, or parsley into the whipped ricotta.
- Cheese swap: Substitute goat cheese for ricotta for a tangier flavor and creamier consistency.
- Nut alternatives: Use toasted walnuts, almonds, or pistachios instead of pine nuts.
- Spicy kick: Incorporate a dash of smoked paprika or cayenne pepper into the ricotta.
Storage/Reheating
- Storage: Transfer any leftovers to an airtight container and refrigerate for up to 2 days.
- Reheating: Bring refrigerated components to room temperature before serving. For the zucchini, gently reheat in a 300 °F (150 °C) oven for a few minutes, or serve them cold alongside the ricotta.
FAQs
What kind of zucchini is best for grilling?
Choose firm, medium-sized zucchinis. Overly large ones may be watery or seedy, which affects texture and flavor.
Can I make the whipped ricotta ahead of time?
Yes—prepare the ricotta up to 8 hours in advance. Keep it tightly covered in the refrigerator; whisk lightly before serving.
How do I toast pine nuts?
Heat a small skillet over medium heat. Add pine nuts and stir constantly for 2–3 minutes until golden and fragrant. Transfer immediately to a bowl to prevent burning.
Can I use a different cheese?
Yes—soft goat cheese, mascarpone, or burrata can be used for a richer flavor profile.
Is this recipe gluten-free?
Absolutely. All ingredients are gluten-free, making this recipe suitable for gluten-sensitive guests.
Can I make this recipe vegan?
To make it vegan, use a plant-based ricotta and replace pine nuts with toasted pumpkin seeds or sunflower seeds.
How spicy is this dish?
The recipe is mildly spicy if you include red pepper flakes. Adjust the amount—or omit—for a milder taste.
Can I grill zucchini ahead of time?
Yes—grilled zucchini can be made up to a day in advance. Store in the refrigerator and reheat or serve at room temperature.
What’s the best way to serve this appetizer?
Serve on a large platter or individual plates. It pairs well with crusty bread or as part of a mezze or antipasto spread.
Can I use frozen zucchini?
Fresh zucchini is recommended. Frozen zucchini tends to be soggy due to moisture loss during freezing.
Conclusion
This Grilled Zucchini with Whipped Ricotta & Pine Nuts recipe is the perfect marriage of simplicity and sophistication. With fresh ingredients, quick prep, and minimal cooking, it’s an effortlessly elegant dish that suits any summer occasion. Try it as a starter or light snack—you’ll appreciate its bright flavors and beautiful presentation.
Print
Grilled Zucchini with Whipped Ricotta & Pine Nuts
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: Grilling, Whipping
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Rubans de courgettes grillées sur de la ricotta fouettée avec des pignons de pin grillés, de l’huile d’olive et une touche de flocons de piment rouge – un apéritif d’été fumé, crémeux et croquant.
Ingredients
- 2 courgettes moyennes, coupées en fines tranches dans le sens de la longueur
- 1 cuillère à soupe d’huile d’olive (pour griller)
- Sel et poivre au goût
- 1 tasse de ricotta au lait entier
- 1 cuillère à soupe de jus de citron
- 1 cuillère à café de zeste de citron
- 1 cuillère à soupe d’huile d’olive (pour fouetter)
- 1/4 cuillère à café de sel de mer
- 1/4 tasse de pignons de pin grillés
- 1/4 cuillère à café de flocons de piment rouge (facultatif)
- Huile d’olive supplémentaire, pour arroser
- Feuilles de basilic frais, pour la garniture
Instructions
- Préchauffer une poêle à griller ou un gril extérieur à feu moyen-vif. Badigeonner les tranches de courgettes d’huile d’olive et assaisonner de sel et de poivre.
- Faire griller les rubans de courgettes 1 à 2 minutes de chaque côté, jusqu’à ce qu’ils soient tendres et légèrement grillés. Réserver.
- Dans un robot culinaire ou un bol, fouettez la ricotta avec le jus de citron, le zeste de citron, l’huile d’olive et le sel jusqu’à ce qu’elle soit légère et mousseuse.
- Sur une assiette de service, disposez des courgettes grillées et des cuillerées de ricotta fouettée.
- Saupoudrer de pignons de pin grillés et de flocons de piment rouge sur le dessus.
- Arrosez d’huile d’olive et décorez de basilic frais avant de servir.
Notes
- Assurez-vous de couper les courgettes en fines tranches pour une meilleure texture.
- Pour plus de saveur, essayez d’utiliser de l’huile d’olive aromatisée, comme de l’huile de citron ou de l’huile d’ail.
- Griller les courgettes jusqu’à ce qu’elles soient tendres préserve leur goût fumé sans les rendre trop molles.
- Si vous n’avez pas de gril, vous pouvez également utiliser une poêle à griller ou rôtir les courgettes au four.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
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