Grilled Zucchini Salad with Lemon Ricotta
For an easy side make grilled zucchini salad with lemon ricotta! This Mediterranean recipe is delicious warm or room temperature and is wonderful with a mix of green and yellow summer squash.
Servings 4
Calories 225kcal
Ingredients
- 2 medium zucchini, sliced 1/4 inch thick
- 1 large red onion, sliced 1/4 inch thick
- 1 tbsp olive oil
- 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 some olive oil and sprinkle with salt and pepper. Set aside.
- Heat grill on high. Place a metal grill basket in the grill and get it hot.
- Mix together the ricotta with lemon zest, salt, and pepper.
- In a small bowl whisk together the dressing ingredients - olive oil, lemon juice, garlic, salt, and pepper.
- Once the grill is hot, add the zucchini and cover the grill. Cook for 5 minutes.
- Stir the squash and turn over the slices. Then mix in the onions. Cover the grill and cook for 10-15 minutes, or until both the squash and onion are cooked through and charred in spots.
- Transfer the squash and onions to a serving plate. Dollop the ricotta around and pour over the dressing. Top with torn basil leaves. Serve.
Notes
- Squash: You can use all zucchini or a mix of yellow and green summer squash.
- Ricotta: If you are using standard supermarket ricotta with stabilizers (guar gum or similar), I would suggest whipping it in a food processor or with a hand mixer so that it will be very smooth and creamy.
- Serving: You can serve this hot from the grill, still warm, or at room temperature.
Nutrition
Calories: 225kcal