Grilled Zucchini Roll-Ups with Lemon-Whipped Ricotta, Mint & Toasted Pine Nuts
Make-ahead, grill-friendly appetizer for Labour Day cookouts — thin grilled zucchini ribbons are spread with lemon-whipped ricotta, filled with fresh mint and toasted pine nuts, then finished with olive oil, chili flakes and a bright squeeze of lemon. Easy to prep ahead and assemble on-site for tailgates or arranged on a platter for a crowd.
Ingredient Spotlight
pine nuts (toasted)
Pine nuts are the edible seeds of certain pine trees, commonly used in Mediterranean and Middle Eastern cuisines (think pesto or pilafs). They have a rich, buttery, slightly sweet and resinous flavor and a soft, creamy texture when toasted. Find them in most supermarkets (baking or nut aisle), specialty stores, or bulk bins; good substitutes are toasted slivered almonds, chopped cashews, walnuts, or sunflower seeds for a similar crunchy, nutty note.
Jake's note
"These roll-ups are a fresh, portable appetizer that travels well and shines at cookouts and potlucks. Home cooks will love the simple ribbon-grilling technique and the ability to prep components ahead so assembly is quick on the day."
Grilled Zucchini Roll-Ups with Lemon-Whipped Ricotta, Mint & Toasted Pine Nuts
Summer zucchinis become elegant little bites in these grilled roll-ups: long, lacy ribbons are kissed with fire, spread with lemon-whipped whole-milk ricotta, and finished with mint and toasted pine nuts for brightness and crunch. The contrast is simple but deliberate — a whisper of char against pillowy ricotta, bright citrus to cut the dairy, cooling mint and a hit of chile for lift — so every mouthful feels balanced rather than fussy. Using a mandoline or vegetable peeler to shave consistent 1/8-inch ribbons and whipping the ricotta until it’s light ensures easy rolling and a silky bite.
These are designed for hosts who want something that looks composed but is shockingly easy to execute and transport: components can be prepped 24–48 hours ahead and assembled on-site so the zucchini stay snappy. They’re a great alternative to crostini at a barbecue or a portable appetizer for a tailgate or picnic, and they hold up well on a platter so guests can self-serve. Simple swaps like burrata or toasted almonds tailor them to different palates, but the lemon-ricotta + mint + pine-nut axis is what keeps them feeling fresh and unmistakably summer.
Plan your timing
Ingredients
Instructions
Slice and grill zucchini ribbons; toast pine nuts
For this step
- 6 mediummedium zucchini
- 3 tablespoonextra-virgin olive oil
- 1 teaspoonkosher salt
- 0.5 teaspoonfreshly ground black pepper
- 0.38 cuppine nuts (toasted)
Make lemon-whipped ricotta
For this step
- 1.5 cupwhole-milk ricotta
- 1 largelemon (zest + juice)
Assemble the roll-ups
For this step
- 0.38 cupfresh mint leaves (finely chopped)
Finish and season
For this step
- 0.25 teaspooncrushed red pepper flakes
Make-ahead, transport and serving tips
Tips from the kitchen
Slice Uniform Ribbons
Aim for ribbons about 1/8 inch thick using a mandoline or a sharp vegetable peeler so they cook evenly and roll without tearing.
Keep Ribbons Pliable
Stack grilled ribbons between damp paper towels as they cool to retain moisture and flexibility; this prevents cracking when you roll them.
Whip Ricotta Until Silky
Vigorously whisk or briefly pulse ricotta with lemon zest and juice to aerate it — lighter ricotta spreads more easily and won’t ooze out of the roll.
Toast Nuts Gently
Toast pine nuts over medium heat and stir constantly; remove them the moment they’re fragrant to avoid the quick transition from golden to bitter.
Assemble Near Service
If traveling, pack components separately and do final assembly on-site; roll-ups held fully assembled longer than 4–6 hours can become soggy.
Variations & substitutions
Vegan Swap
Use a thick, drained almond or cashew’s cream blended with lemon and a pinch of salt in place of ricotta, and swap pine nuts for toasted pumpkin seeds for extra body.
Burrata Upgrade
Gently tear small pieces of burrata into the ribbons instead of whipped ricotta for a richer, creamier center; assemble just before serving so the cheese remains lush.
Nut-Free Option
Replace pine nuts with toasted sunflower or pepita seeds for crunch, or scatter finely toasted breadcrumbs for a similar texture without nuts.
Smoky-Savoury Twist
Add a few thin strips of charred red pepper or a sliver of prosciutto inside each roll for smoky sweetness or salty depth if not serving vegetarian guests.
Storage & make-ahead
Store leftovers tightly covered in a single layer in the refrigerator for up to 48 hours; longer storage will soften the zucchini and dull the textures. If you prepped components, keep ricotta chilled in an airtight container for up to 48 hours, ribbons layered between damp towels in a sealed container for up to 48 hours, and pine nuts at room temperature in a sealed jar. Reassembled roll-ups are best eaten cold or at room temperature and should not be reheated, as the zucchini will lose structure and the ricotta will change texture.
What to serve with it
Serve these roll-ups on a long platter with lemon wedges and extra mint sprigs for guests to add brightness as they like; a drizzle bowl of good olive oil with flaky sea salt complements the tray. Pair with a crisp, unoaked white wine such as a Vermentino or a dry rosé, or offer a sparkling water with cucumber and lemon for a non-alcoholic option. For larger spreads, position them near a board of olives, marinated artichokes and crusty bread to offer textural variety.
Frequently asked questions
Can I use other squash varieties?
Yes, Italian or yellow summer squash work similarly when sliced into thin ribbons, though flavor is milder; avoid dense winter squashes, which are too firm for quick grilling and rolling.
How do I prevent the zucchini from tearing?
Cut even, thin ribbons and grill briefly until just pliable; overcooking makes them mushy while undercooking keeps them stiff—45–90 seconds per side is the sweet spot on a hot grill.
Will the roll-ups get soggy if assembled ahead?
Fully assembled roll-ups can be held chilled for 4–6 hours, but beyond that the ricotta releases moisture and the zucchini softens, so for a party it’s best to assemble shortly before serving.
Can I skip the pine nuts?
You can omit them, but pine nuts provide a buttery crunch that balances the creaminess; substitute toasted pumpkin seeds or almonds if you need a nut-free option.
Is there an indoor-cooking method?
Yes—a hot ridged grill pan or cast-iron skillet works well; cook ribbons in batches over medium-high heat until lightly charred and flexible, following the same timing as the outdoor grill.
About the author
JakeHello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.
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Ingredients
- medium zucchini6 medium
- extra-virgin olive oil3 tablespoon
- kosher salt1 teaspoon
- freshly ground black pepper0.5 teaspoon
- pine nuts (toasted)0.38 cup
- whole-milk ricotta1.5 cup
- lemon (zest + juice)1 large
- fresh mint leaves (finely chopped)0.38 cup
- crushed red pepper flakes0.25 teaspoon
Nutrition Facts
Per serving: 4 roll-ups
Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.
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