Grilled Zucchini Roll-Ups with Lemon-Whipped Ricotta, Mint & Toasted Pine Nuts

How to Make Grilled Zucchini Roll-Ups with Lemon-Whipped Ricotta, Mint & Toasted Pine Nuts

1. 1

   Step 1: Slice and grill zucchini ribbons; toast pine nuts

   Trim the zucchini ends and, using a mandoline set to thin (about 1/8 inch) or a vegetable peeler, shave long ribbons lengthwise. Brush both sides lightly with olive oil and season with 3/4 tsp kosher salt and a pinch of black pepper. Heat a gas or charcoal grill to medium-high (about 425°F / 220°C) and grill the ribbons 45–90 seconds per side until lightly charred and pliable; work in batches and stack finished ribbons between damp paper towels to keep them flexible. Meanwhile, toast pine nuts in a dry skillet over medium heat, stirring constantly, 3–4 minutes until golden and fragrant; cool and set aside.

   For this step

   • 6 mediummedium zucchini
   • 1 teaspoonkosher salt
   • 1/2 teaspoonfreshly ground black pepper
   • 1/3 cuppine nuts (toasted)
   
2. 2

   Step 2: Make lemon-whipped ricotta

   In a medium bowl combine the ricotta with the lemon zest and 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt. Whip vigorously with a whisk (or pulse briefly in a food processor) until smooth and slightly fluffy—this makes the ricotta light enough to spread easily on the ribbons. Taste and adjust seasoning with additional lemon or salt if needed.

   For this step

   • 1 1/2 cupswhole-milk ricotta
   • 1 largelemon (zest + juice)
   
3. 3

   Step 3: Assemble the roll-ups

   Lay one grilled zucchini ribbon flat, spread about 1 teaspoon of the lemon-whipped ricotta along one edge, sprinkle with a scant 1/2 teaspoon chopped mint and a few toasted pine nuts, then roll up tightly. Secure with a toothpick if desired. Repeat — this recipe makes about 24 roll-ups (plan roughly 4 per person for 6 servings).

   For this step

   • 1/3 cupfresh mint leaves (finely chopped)
   
4. 4

   Step 4: Finish and season

   Arrange roll-ups on a serving platter or in a shallow container in a single layer. Drizzle with the remaining olive oil, finish with a light squeeze of lemon, a pinch of crushed red pepper flakes and a few grinds of black pepper. Scatter any extra mint leaves and a few whole toasted pine nuts for garnish just before serving.

   For this step

   • 1/4 teaspooncrushed red pepper flakes
   
5. 5

   Step 5: Make-ahead, transport and serving tips

   For cookouts or tailgates: make the ricotta, toast the pine nuts and grill the ribbons up to 24–48 hours ahead. Store ricotta chilled in an airtight container (up to 48 hours), ribbons layered between damp paper towels in a sealed container (up to 48 hours), and pine nuts in a small airtight jar at room temp (keeps crunch). For travel, pack ricotta chilled in a cooler and keep pine nuts separate to add just before serving; assemble on-site for best texture. Fully assembled roll-ups can be chilled for up to 4–6 hours before serving; avoid long unrefrigerated holds to prevent sogginess. To serve a crowd, arrange on long platters in overlapping rows or stick each roll with a decorative toothpick and present on a tray for easy picking.
   

1. Trim the zucchini ends and, using a mandoline set to thin (about 1/8 inch) or a vegetable peeler, shave long ribbons lengthwise. Brush both sides lightly with olive oil and season with 3/4 tsp kosher salt and a pinch of black pepper. Heat a gas or charcoal grill to medium-high (about 425°F / 220°C) and grill the ribbons 45–90 seconds per side until lightly charred and pliable; work in batches and stack finished ribbons between damp paper towels to keep them flexible. Meanwhile, toast pine nuts in a dry skillet over medium heat, stirring constantly, 3–4 minutes until golden and fragrant; cool and set aside.
2. In a medium bowl combine the ricotta with the lemon zest and 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt. Whip vigorously with a whisk (or pulse briefly in a food processor) until smooth and slightly fluffy—this makes the ricotta light enough to spread easily on the ribbons. Taste and adjust seasoning with additional lemon or salt if needed.
3. Lay one grilled zucchini ribbon flat, spread about 1 teaspoon of the lemon-whipped ricotta along one edge, sprinkle with a scant 1/2 teaspoon chopped mint and a few toasted pine nuts, then roll up tightly. Secure with a toothpick if desired. Repeat — this recipe makes about 24 roll-ups (plan roughly 4 per person for 6 servings).
4. Arrange roll-ups on a serving platter or in a shallow container in a single layer. Drizzle with the remaining olive oil, finish with a light squeeze of lemon, a pinch of crushed red pepper flakes and a few grinds of black pepper. Scatter any extra mint leaves and a few whole toasted pine nuts for garnish just before serving.
5. For cookouts or tailgates: make the ricotta, toast the pine nuts and grill the ribbons up to 24–48 hours ahead. Store ricotta chilled in an airtight container (up to 48 hours), ribbons layered between damp paper towels in a sealed container (up to 48 hours), and pine nuts in a small airtight jar at room temp (keeps crunch). For travel, pack ricotta chilled in a cooler and keep pine nuts separate to add just before serving; assemble on-site for best texture. Fully assembled roll-ups can be chilled for up to 4–6 hours before serving; avoid long unrefrigerated holds to prevent sogginess. To serve a crowd, arrange on long platters in overlapping rows or stick each roll with a decorative toothpick and present on a tray for easy picking.