This is one of those recipes that sounds almost ridiculously simple on paper, but in real life saves a lot of grill dinners from getting too heavy. When meat, burgers or chicken already take up the grate, you often need something green that actually tastes of something and isn’t just there out of duty. Grilled zucchini is perfect for that, as long as you don’t treat it like a wet sponge and hope for the best.
In this version I grill the zucchini hard and fast so it gets clear grill marks and keeps a bit of bite. Then it lands on whipped ricotta with lemon and is topped with toasted pistachios, olive oil and a little mint. It turns out fresh, creamy, nutty and summery without feeling over-styled. A true BBQLovers dish, in other words: simple enough for a Tuesday, good enough that people ask for the recipe.
Servings: 4 as a side
Prep time: 15 minutes
Cook time: 8–10 minutes
Grill temperature: about 446–500°F, direct heat
Recipe at a glance
This is a summery grilled zucchini dish where contrasts do all the work. The warm, smoky zucchini meets cool ricotta, tangy lemon and toasted pistachios that bring both crunch and a bit of buttery nuttiness. The recipe works as a side for grilled meat, fish or chicken, but can also become a light lunch with bread and maybe a few extra tomatoes on the side.
Why you should try this recipe
- You get a side dish that actually tastes as good as the main course.
- Zucchini grills quickly and needs no long prep.
- Ricotta and lemon make the dish fresh instead of heavy.
- Pistachios and mint add texture and a little touch of luxury without getting complicated.
If you often feel that grilled vegetables turn out a bit too soft and a bit too tame, this recipe is worth a try. And if you like greener sides with a clear grill flavor, you can also read about charred pointed peppers with whipped feta, mint and lemon honey for another summery variation.
Ingredients
- 3 medium zucchini
- 1 tbsp olive oil
- 1 tsp flaky salt
- ½ tsp black pepper
- 9 oz ricotta
- 1 lemon, finely grated zest and 1 ½ tbsp juice
- 2 tbsp olive oil for the ricotta
- 1¾ oz pistachios, coarsely chopped
- 1 small handful of mint leaves
- 1 tsp honey
- extra olive oil for serving
How to make it
- Fire up the grill for high direct heat. The grate should be really hot before the zucchini goes on.
- Cut the zucchini lengthwise into slices about ½ in thick. Pat them lightly dry with paper towels if they feel very moist.
- Toss the slices in olive oil, salt and black pepper.
- Stir the ricotta together with the lemon zest, lemon juice, 2 tbsp olive oil and a small pinch of salt until it is smooth and spreadable. If you want it extra silky, you can whip it quickly with an electric hand mixer.
- Toast the pistachios quickly in a dry pan or on a cool part of the grill until they smell nutty. Let them cool and chop coarsely.
- Grill the zucchini 2–3 minutes per side until it gets clear grill marks but still has a bit of bite left.
- Spread the ricotta on a platter. Lay the grilled zucchini on top, drizzle over a little honey and olive oil, and top with pistachios, mint and extra lemon zest if you like.
- Serve right away while the zucchini is still lukewarm.
Grilling method: how to get it right on the grill
Zucchini contains a lot of water, which makes it go limp easily if the grill isn’t hot enough. So here you want fairly hard direct heat and a short cooking time. The goal isn’t to grill out all the moisture, but to build color on the surface quickly while the middle still feels a bit firm. If you cut the slices too thin you lose control right away, so stay around ½ in and let them lie undisturbed until the grate has done its job.
It also helps not to drown them in oil. A thin film is enough. Too much oil just means more dripping into the coals and less contact between the zucchini and the grate. If you have a gas grill, it’s very easy to keep the heat even. On a charcoal grill you can lay the slices across the grate and work in batches so they don’t all finish before the rest of dinner is ready.
If you want to build on the same green, summery feeling, whole roasted cauliflower with miso butter and toasted sesame seeds is also a great recipe to make when you want vegetables to play a bigger role.
Temperature, time and signs that it’s done
- Grill temperature: 446–500°F.
- Grilling time: about 4–6 minutes in total.
The zucchini is done when it has clear grill marks, has softened slightly and still holds its shape when you lift it. It shouldn’t be raw in the middle, but not so soft that it falls apart either. The ricotta needs no heat, so the zucchini is the only thing you need to focus on out at the grill.
Which grill works best?
A Napoleon Rogue matte black gas grill is very rewarding here because you get quick, even heat and can run several batches without the temperature dipping too much. A Weber 57 kettle grill gives a bit more smoky flavor and is also great, especially if you already have embers going for something else. A kamado works, but this particular dish doesn’t need long heat stability. It just needs a good, hot grate.
Serving suggestions
Serve this zucchini next to grilled chicken, fish or lamb, preferably with bread that can scoop up the ricotta from the platter. I like it especially next to something a bit heartier from the grill, because the lemon and the mint make the whole meal feel livelier. It also works nicely as part of a summer table with tomato salad, grilled lemon and maybe a few small dishes that guests can pick at.
If you want to stay on the same side-dish track, grilled new potatoes with browned butter and dill are a very nice complement when you want to build a bigger grill dinner without everything feeling heavy and stodgy.
Björn’s tips
- Don’t salt the zucchini long in advance, because then it quickly draws out moisture and gets harder to get looking good on the grill.
- Whip the ricotta if you want a lighter, airier feel on the platter. It makes more of a difference than you’d think.
- Save a few whole mint leaves for the top instead of chopping everything. It looks nice and gives better freshness in every bite.
Common mistakes
- Cutting the zucchini too thin, so it turns floppy and hard to handle.
- Grilling over too low heat, which steams the vegetable more than it grills it.
- Using too much lemon juice in the ricotta, so it gets runny.
- Adding the pistachios too early, so they lose their crunch before serving.
Variations and adaptations
Feel free to swap the ricotta for whipped feta if you want more saltiness, or add a little chili oil for more heat. The same setup also works nicely with eggplant, but then the slices need a bit longer on the grill. If you want to make the dish more filling, you can top it with cooked white beans or serve it with burrata instead of ricotta.
For another green dish with a clear summer feel, grilled fennel with parmesan, lemon and honey is also well worth adding to your rotation.
Why this recipe works
The beauty here is the balance between warm, smoky vegetable and cool, soft creaminess. Zucchini on its own is fairly mild, so it needs both hard heat and companions with a clear flavor to feel interesting. The grill marks and the quick caramelization add more depth, while the ricotta settles in as a soft base that catches the olive oil, the lemon juice and the vegetable’s own juices.
The pistachios also do a bigger job than you first think. They contribute fat, crunch and a little sweet nuttiness that cuts against the acidity of the lemon. The mint lightens the whole thing and makes the dish taste clean despite the ricotta. The technique is built on contrasts: hot against cold, soft against crisp, mild against fresh. When they all click, zucchini suddenly becomes something you actually look forward to instead of just putting up with next to the main course.
FAQ
Can I prepare anything in advance?
Yes, the ricotta can be mixed a few hours before serving and the pistachios can be chopped ahead. Wait to grill the zucchini until close to serving, though.
Can I make the recipe without nuts?
Absolutely. Swap the pistachios for toasted pumpkin seeds or sprinkle over a little pangrattato for crunch.
Does this work as a main course?
As it is, it works best as a side or a light lunch. If you want to make it more substantial, you can add bread, beans or grilled halloumi.
How do I avoid soggy zucchini?
Cut slightly thicker slices, don’t salt in advance and grill on a properly hot grill. That makes all the difference.
What goes well with it?
It’s superb with chicken, lamb, fish and other grilled vegetables. It’s especially good when the rest of the food is a bit fattier or smokier.
This is the kind of dish I like to put in the middle of the table without much explanation. It tends to handle its own marketing pretty quickly.
