Grilled Zucchini, Paired with Lemony Whipped Ricotta, Mint and Pine Nuts

This is our take on Thomas Keller’s Viral Zucchini. The cooking method involves scoring the flesh, drawing out the moisture, pan-searing, and then finishing it in the oven. The result? The most tender (but not soggy) and delicious zucchini.

  • 4 zucchinis
  • 250g ricotta
  • 1 lemon (juice)
  • 1 garlic clove (crushed)
  • ¼ cup mint
  • 1 Tbsp pine nuts (toasted)
  • Olive oil
  • Salt and pepper
  1. Preheat the oven to 200°C.
  2. Halve the zucchini lengthwise and score the flesh in a crosshatch pattern.
  3. Liberally season the zucchini with salt and let sit for 10–15 mins, then pat the zucchini dry.
  4. While the salt is drawing out moisture, prepare the whipped ricotta. In a food processor, add the ricotta, lemon juice, crushed garlic and salt; blend until smooth (1-2 mins); set aside.
  5. Add a generous drizzle of olive oil to a large pan over medium-high heat. Once the oil is hot, add the zucchini flesh side down for about 5-7 mins or until golden.
  6. Transfer the zucchini to a baking tray and roast for 15-20 minutes or until the zucchini is completely soft.
  7. Add the ricotta to the base of the plate, top with the zucchini, and garnish with mint and pine nuts.


  • Swap ricotta for burrata or stracciatella.
  • Swap mint for herb of choice.

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