One of the best ways to use a bounty of summer squash is to put it on the grill. The smoky, slightly charred flavor of this grilled zucchini salad pairs beautifully with lemony ricotta and plenty of fresh basil. It’s a simple, Mediterranean-inspired side that’s perfect for warm days on the deck.
Hello, all.
Every summer my neighbor shares extra squash from her garden, and I love turning it into quick, flavorful dishes. This year I developed a simple grilled zucchini salad with creamy ricotta and a bright lemon dressing that showcases fresh basil and charred summer squash.
What you need
- Zucchini – Use green, yellow, or a mix. Choose thin-skinned summer squash for the best texture.
- Ricotta – About one cup of whole-milk ricotta for creaminess.
- Lemon – You’ll need both zest and juice to brighten the ricotta and dressing.
- Basil – Fresh basil torn over the salad adds a fragrant finish.
- Red onion – Thick slices hold up on the grill and add color and flavor.
How to make it
Slice the squash and toss with salt and olive oil, then grill with the red onion until tender and charred. Whip or stir the ricotta with lemon zest and olive oil until smooth, whisk together a simple lemon-garlic dressing, and assemble. Finish with torn basil and serve warm or at room temperature.
1. Prep the vegetables
Slice zucchini about 1/4 inch thick and slice the red onion similarly. Toss each in a bowl with olive oil, kosher salt, and black pepper. Let them sit while the grill heats.
2. Prepare the ricotta
If your ricotta is very creamy and fresh, stir it with a spoon. If it’s the typical supermarket variety with stabilizers, whip it briefly with a hand mixer or food processor to smooth out any graininess. Fold in lemon zest, a drizzle of olive oil, and a pinch of salt and pepper.
3. Make the dressing
Whisk together extra virgin olive oil, lemon juice, finely minced or grated garlic, salt, and pepper until emulsified.
4. Grill
Heat your grill to high and place a metal grill basket on it to get hot. Add the zucchini, cover, and cook for about 5 minutes. Stir and turn the slices, then add the onion. Continue grilling, covered, for another 10–15 minutes, stirring occasionally, until the squash and onions are tender and lightly charred. Adjust cooking time based on your grill’s heat to avoid burning.
5. Assemble
Transfer the grilled squash and onions to a serving platter. Dollop spoonfuls of lemon ricotta across the vegetables, drizzle the lemon-garlic dressing over everything, and scatter torn basil leaves on top. Serve warm or at room temperature.
Make-ahead tips
This salad is best put together just before serving, but you can prep components in advance. Slice the zucchini and onion several hours ahead and salt them an hour before grilling. You can also grill the vegetables an hour or two ahead if you keep them at room temperature; refrigerating them will alter the texture. The ricotta and dressing can be prepared a day ahead and stored separately.
If you try this grilled zucchini salad with lemon ricotta, I’d love to hear how it turned out and any variations you tried. It’s a versatile side that complements grilled meats, fish, or a casual summer meal.
– Stay safe, Annemarie
Grilled Zucchini Salad with Lemon Ricotta
Ingredients
- 2 medium zucchini, sliced 1/4 inch thick
- 1 large red onion, sliced 1/4 inch thick
- 1 tbsp olive oil (for vegetables)
- Kosher salt and black pepper
- 1 cup whole-milk ricotta
- 1 tsp lemon zest
- 1/4 cup fresh basil leaves, torn
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 small clove garlic, finely minced or grated
- Kosher salt and black pepper
Instructions
- In two bowls, toss the zucchini and onion with olive oil, salt, and pepper. Set aside.
- Heat the grill on high and place a metal grill basket on the grate to get hot.
- Mix the ricotta with lemon zest, a drizzle of olive oil, salt, and pepper. Whip first if needed for a smoother texture.
- Whisk the dressing ingredients together: olive oil, lemon juice, garlic, salt, and pepper.
- Once the grill is hot, add the zucchini to the grill basket, cover, and cook for 5 minutes.
- Stir and turn the zucchini slices, add the onions, and continue grilling, covered, 10–15 minutes until both are cooked through and charred in spots.
- Transfer vegetables to a serving plate, dollop ricotta around, pour over the dressing, and top with torn basil. Serve warm or at room temperature.
Notes
- Squash: Use all zucchini or a mix of yellow and green summer squash.
- Ricotta: If your ricotta is grainy, whip it briefly for a smoother texture.
- Serving: Serve hot from the grill, warm, or at room temperature.
