Labour Day Grilled Zucchini Roll-Ups with Lemon‑Herb Ricotta & Charred Cherry Tomatoes

These zucchini roll-ups are the sort of summer appetizer that looks fancier than the effort it requires—thin, charred ribbons of zucchini cradle a lemony, herb-scented ricotta while blistered cherry tomatoes and toasted pine nuts add warm sweetness and crunch. Late August zucchinis are at their best: long, straight and firm, which makes them ideal for peeling into wide ribbons that take on a quick kiss of smoke from the grill without losing their bright vegetable snap. The ricotta filling is intentionally light on salt and heavy on lemon and fresh herbs so it reads as a bright liaison rather than a heavy filling.

What makes this version sing is the textural choreography: silky cheese, just-charred zucchini, burst tomatoes and the toasted nuttiness of pine nuts—plus basil folded in at the end for an herbal lift. It’s an excellent make-ahead formula for a Labour Day cookout: you can grill, mix and toast in advance and finish assembly on-site so the platter arrives looking freshly rolled and effortless. This is for hosts who want something that travels well, vegetarians who enjoy composed bites, and anyone who values a dish where technique (thin ribbons, hot char, quick charring of tomatoes) transforms humble ingredients into an elegant appetizer.