Zucchini Grillés Recipe

Prepare Zucchini

Trim ends from the zucchini and slice lengthwise into 1/4-inch (6 mm) thick strips. Aim for uniform thickness so they grill evenly.

Place the zucchini slices in a large bowl, drizzle with 3 tbs extra-virgin olive oil, sprinkle 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Toss gently to coat each piece evenly.

Preheat a grill or grill pan over medium-high heat (about 400–450°F / 200–230°C). When hot, oil the grates or brush a little oil on the zucchini to prevent sticking.

Grill the zucchini slices in a single layer, 2–3 minutes per side, until well-marked and tender but not mushy. Transfer to a tray and let cool slightly (keeps shape for plating).

In a medium bowl, combine 1 cup whole-milk ricotta, 1/2 tsp smoked paprika, 1 tsp lemon zest, 1/2 tbs lemon juice, 1/2 tsp fine sea salt, 1/4 tsp black pepper and 1 tbs extra-virgin olive oil.

Whisk or stir vigorously until smooth and slightly airy. Taste and adjust seasoning—add a touch more lemon juice or salt if desired. Keep chilled until ready to assemble.

Heat a small skillet over medium heat. Add 1 tbs unsalted butter and let melt, swirling to coat the pan.

Add 1/2 cup hulled pumpkin seeds and 1 tsp toasted sesame seeds to the skillet. Toast, stirring frequently, until seeds are fragrant and begin to pop, about 3–4 minutes. Watch carefully to avoid burning.

Remove pan from heat, stir in 1/4 tsp fine sea salt and 1/8 tsp freshly cracked black pepper. Transfer seeds to a small bowl to cool and crisp further.

Place a smear (about 1–1.5 tbs) of smoked ricotta on each zucchini slice or on a serving platter where you will layer slices.

Arrange grilled zucchini slices over or beside the ricotta smear—either folded or flat—overlapping slightly for a composed starter.

Scatter 1–2 tbs of the pumpkin seed crunch across the plated zucchini, distributing seeds so each portion gets a crunchy bite.

Tear or chiffonade fresh basil leaves and tuck them across the dish. Use about 3 leaves per serving (12 leaves total).

Finish with 1/2 tsp lemon zest, a drizzle of 1 tbs extra-virgin olive oil over the assembled starter, and a light sprinkle of 1/4 tsp flaky sea salt.

Serve immediately at room temperature so the ricotta is creamy and seeds remain crunchy.