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Grilled Zucchini Wrap with Lemon Ricotta

Grilled Zucchini Wrap with Lemon Ricotta

This Grilled Zucchini Wrap with Lemon Ricotta is a light, summer-ready dish made with charred zucchini ribbons and a bright, creamy lemon-infused ricotta filling. Smoky edges, fresh herbs, and citrus balance each bite, making it ideal for lunches, sides, or an easy appetizer platter.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 Servings
Course: Appetizer, Lunch, Side Dish
Cuisine: Mediterranean-inspired, Summer American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 3 medium-large zucchini
  • 1 cup whole-milk ricotta cheese
  • 1 teaspoon lemon zest
  • 1 –2 tablespoons fresh lemon juice
  • 1½ tablespoons extra-virgin olive oil plus more for grilling
  • 2 tablespoons grated Parmesan cheese
  • 1 small clove garlic finely grated or minced
  • 2 tablespoons chopped fresh basil or dill or thyme
  • Salt to taste
  • Freshly cracked black pepper to taste
  • Optional add-ins: toasted pine nuts pistachios, or pecans; pesto; sun-dried tomatoes

Method
 

  1. Trim zucchini ends and slice lengthwise into long ribbons about ¼-inch thick, discarding any narrow, skin-heavy edge pieces.
  2. Lightly brush or mist zucchini slices with olive oil and season evenly with salt and black pepper.
  3. Preheat a grill or grill pan over medium-high heat until hot.
  4. Grill zucchini slices in a single layer for 2–3 minutes per side until flexible with light char marks.
  5. Transfer grilled zucchini to a plate and let cool slightly so the filling adheres.
  6. In a bowl, combine ricotta, lemon zest, lemon juice, olive oil, Parmesan, garlic, basil, salt, and black pepper.
  7. Whip or stir the ricotta mixture until smooth, creamy, and spreadable.
  8. Spoon about 2 teaspoons of filling onto one end of each zucchini slice.
  9. Roll gently into neat wraps, handling carefully to prevent tearing.
  10. Finish with additional herbs, cracked pepper, or toasted nuts if desired before serving.

Notes

For best texture, slice zucchini evenly and avoid overly thick ribbons, which crack when rolled. Salting just before grilling seasons the squash without drawing out excess moisture. Let grilled slices cool slightly so the ricotta stays in place during assembly.