Grilled Zucchini and Ricotta and Pine Nuts

Grilled zucchini with mint, garlic and chilli serving with a zingy dressing and topped with creamy ricotta cheese. This dish is good served with crostini as a salad or a side dish to grilled meat.

This recipe is inspired by Zucchini alla Scapece a Neapolitan recipe that was passed down in our husband's family and that we adore.

The flavour combination of zucchini, mint, garlic and red wine vinegar is good and was the base for this recipe. We grilled the zucchini instead of frying and added fresh red chilli, lemon zest, pine nuts and ricotta.

We could happily eat this entire plate as it is, but it also makes a wonderful side dish to steak or grilled chicken.

Ingredient notes

• Zucchini (courgettes) – choose medium-sized firm zucchini.
• Ricotta – Drain off any excess water first. Burrata or good-quality mozzarella would also work well.
• Fresh red chilli – It's difficult to give quantities for chillies because they all vary in heat. We only used 1/4 of the chilli pictured above as it was hot. You want a slight kick without it being overpowering.
• Mint – We love the combination of mint, garlic and zucchini. Fresh basil would also work well.
• Pine nuts – We like to toast ours before sprinkling on top but that's optional.
• Red wine vinegar – you can replace this with either white wine vinegar or fresh lemon juice.

Recipe tip!

Get your griddle pan extra hot – you can do this on a griddle pan (grill pan) or outdoor barbecue. Make sure it's preheated and extra hot for a nice char on the zucchini.

More good zucchini recipes to try

Soups

Creamy Italian Potato & Zucchini Soup

Salads

Grilled Zucchini Salad with Melon and Prosciutto

Antipasti

Zucchini Patties with Smoked Scamorza Cheese

Pasta

Creamy Zucchini and Stracchino Pasta

Ingredients

Makes 4 - 6 servings

• 3 medium zucchini (courgettes)
• 1 garlic clove
• ½ fresh red chilli (use ¼ if very hot)
• 2 sprigs fresh mint leaves
• Zest of 1/2 lemon
• Ricotta for serving ((around 125g or ½ cup))
• 1.5 tablespoons pine nuts

Dressing

• 1.5 tablespoons red wine vinegar
• 4 tablespoons olive oil (plus more for grilling)
• Salt and pepper

Method

1. Heat a small pan over medium heat. Add the pine nuts and toast for 2–3 minutes, stirring often, until lightly golden. Transfer to a bowl and set aside.

2. Heat a ridged grill pan over high heat (you can also do this on a barbecue outside).

3. Trim the ends off the zucchini and cut into ½ cm (¼ inch) thick slices lengthways. Toss with 1–2 tablespoons olive oil, just enough to coat. Grill on both sides until charred and tender. Transfer to a plate and season with salt.

4. To make the dressing, finely chop the chilli, garlic and mint leaves. Add to a bowl with the red wine vinegar, 4 tablespoons of olive oil and a pinch of salt and pepper. Whisk with a fork to combine.

5. Arrange the zucchini on a serving plate and spoon over the dressing. Top with dollops of ricotta, grate over the lemon zest and scatter with the toasted pine nuts. Serve.

Kitchen notes

• Leftovers leftovers will keep well in the fridge for up to 3 days.
• Prep in advance Grill the zucchini and make the dressing in advance, then store them separately in the fridge. Assemble with ricotta, lemon zest and pine nuts before serving.