# 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. Canonical URL: https://www.topshelf.recipes/recipes/grilled-zucchini-roll-ups-lemon-whipped-ricotta-mint-pine-nuts ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: July 29, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 25 minutes - Cook Time: 10 minutes - Total Time: 35 minutes - Servings: 7 - Difficulty: Easy - Category: Grilling ## Ingredients ### Slice and grill zucchini ribbons; toast pine nuts - 6 medium medium zucchini - 3 tablespoons extra-virgin olive oil - 1 teaspoon kosher salt - 1/2 teaspoon freshly ground black pepper - 1/3 cup pine nuts (toasted) ### Make lemon-whipped ricotta - 1 1/2 cups whole-milk ricotta - 1 large lemon (zest + juice) ### Assemble the roll-ups - 1/3 cup fresh mint leaves (finely chopped) ### Finish and season - 1/4 teaspoon crushed red pepper flakes ## Ingredient Guide ### 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. ## Instructions ### 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. ### 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. ### 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). ### 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. ### 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. ## Nutrition Estimated nutrition per serving (4 roll-ups): - Calories: 234 kcal - Protein: 9.6 g - Carbohydrates: 9.5 g - Fat: 18.6 g - Saturated Fat: 6.3 g - Trans Fat: 0.2 g - Fiber: 2.1 g - Sugar: 1.1 g - Added Sugars: 0 g - Cholesterol: 28 mg - Sodium: 377 mg - Potassium: 755 mg - Calcium: 173 mg - Iron: 1.5 mg - Vitamin D: 0 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Adobo Lime Shrimp Marinade](https://www.topshelf.recipes/recipes/adobo-lime-shrimp-marinade) - [Grilled Pears with Blue Cheese](https://www.topshelf.recipes/recipes/grilled-pears-with-blue-cheese) - [Chile Orange Simple Syrup](https://www.topshelf.recipes/recipes/chile-orange-simple-syrup) - [Grilled Oysters with Brown-Butter Sage Crumb](https://www.topshelf.recipes/recipes/grilled-oysters-brown-butter-sage) - [Grilled Oysters with Herb-Parmesan Crust](https://www.topshelf.recipes/recipes/grilled-oysters-herb-parmesan-crust) - [Grilled Balsamic Strawberries](https://www.topshelf.recipes/recipes/grilled-balsamic-strawberries) - [End-of-Summer Vegetable Grill Roundup](https://www.topshelf.recipes/articles/end-of-summer-vegetable-grill-roundup) - [Labor Day DIY Grill Kits](https://www.topshelf.recipes/articles/labor-day-diy-grill-kits) - [Labour Day Low-Waste BBQ Guide](https://www.topshelf.recipes/articles/labour-day-low-waste-bbq-guide-2026)