# Labor Day Grilled Zucchini Roll-Ups with Lemon‑Herb Ricotta & Charred Cherry Tomatoes > Thin grilled zucchini ribbons stuffed with a bright lemon-herb ricotta, topped with quickly charred cherry tomatoes, toasted pine nuts and fresh basil. A make-ahead, crowd-pleasing appetizer perfect for late-summer cookouts and Labour Day gatherings. Canonical URL: https://www.topshelf.recipes/recipes/labour-day-grilled-zucchini-roll-ups-lemon-herb-ricotta-charred-cherry-tomatoes ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: July 29, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 25 minutes - Cook Time: 15 minutes - Total Time: 40 minutes - Servings: 5 - Difficulty: Easy - Category: Grilling ## Ingredients ### Slice and grill the zucchini ribbons - 4 medium Zucchini - 2 tablespoons Olive oil (for brushing) - 1 teaspoon Kosher salt - 1/2 teaspoon Freshly ground black pepper ### Make the lemon-herb ricotta - 8 oz Whole-milk ricotta - 1 large Lemon (zest + 1–2 tsp juice) - 2 tablespoons Fresh herbs (parsley + chives), finely chopped ### Char tomatoes and toast pine nuts - 12 oz Cherry tomatoes - 1/3 cup Pine nuts ### Assemble the roll-ups - 12 leaves Fresh basil leaves, thinly sliced or torn ## Instructions ### 1. Slice and grill the zucchini ribbons Trim the zucchini ends and, using a mandoline or vegetable peeler, shave each zucchini lengthwise into thin ribbons about 1/8 inch (3 mm) thick. Brush both sides lightly with olive oil and season with kosher salt and black pepper. Grill over a hot (medium-high) flame 1–2 minutes per side until tender with light char marks; work in batches to avoid crowding. Transfer ribbons to a tray in a single layer to cool — they will be easier to roll once just warm or at room temperature. ### 2. Make the lemon-herb ricotta In a bowl, stir together the ricotta with the lemon zest, 1 to 2 teaspoons lemon juice (to taste), and the chopped parsley and chives until glossy and spreadable; season lightly with salt and pepper. Taste and adjust for brightness — the ricotta should be lemony but not sour. Chill if assembling later; the ricotta can be made up to 24 hours ahead. ### 3. Char tomatoes and toast pine nuts Toss the cherry tomatoes with a teaspoon of olive oil and a pinch of salt. Place them in a hot cast-iron skillet on the grill or directly on a hot part of the grate and cook, shaking the pan or turning occasionally, until skins blister and burst, about 4–6 minutes. Meanwhile, toast the pine nuts in a small dry skillet over medium heat, stirring constantly, until fragrant and golden (1–3 minutes); remove immediately to cool to prevent burning. Both components can be prepared ahead and kept separately in the fridge. ### 4. Assemble the roll-ups Lay a zucchini ribbon flat and spread about 1 tablespoon of the lemon-herb ricotta down the center. Top with 2–3 charred cherry tomatoes (halved if large), a sprinkling of toasted pine nuts and a few strips or torn pieces of basil. Roll up snugly and secure with a toothpick if needed. Repeat to make about 12 roll-ups total (serves 6 at 2 roll-ups each). ### 5. Finish, make-ahead & serve For make-ahead prep: grill zucchini, make ricotta and toast pine nuts up to 24 hours ahead; store components separately in the fridge and assemble just before serving. To serve, bring assembled roll-ups to room temperature for 15 minutes or warm briefly on the grill for 30–60 seconds to revive the char. Arrange on a platter, drizzle lightly with extra-virgin olive oil if desired, and garnish with extra basil leaves. Leftovers keep up to 24 hours refrigerated (best assembled the day you serve). ## Nutrition Estimated nutrition per serving (2 roll-ups): - Calories: 260 kcal - Protein: 9.5 g - Carbohydrates: 20.3 g - Fat: 17.7 g - Saturated Fat: 4.5 g - Trans Fat: 0.2 g - Fiber: 2.3 g - Sugar: 9.1 g - Added Sugars: 0 g - Cholesterol: 22 mg - Sodium: 452 mg - Potassium: 1039 mg - Calcium: 153 mg - Iron: 2.2 mg - Vitamin D: 0 mcg ## Tips ### Peel to consistent thickness Aim for about 1/8 inch (3 mm); too thin and the ribbons tear, too thick and they’re hard to roll—use a mandoline or a sturdy vegetable peeler for uniformity. ### Hot, not smoky grill Preheat the grate to medium-high so zucchini gets quick char marks in 1–2 minutes per side; a lower heat will steam them and make them floppy. ### Prevent sogginess Pat ribbons dry after grilling and let them cool in a single layer so trapped steam doesn’t make them watery before filling. ### Stabilize each roll Don’t overfill—about 1 tablespoon of ricotta per ribbon—and secure with a short toothpick so the rolls stay tight on the platter. ### Keep ricotta spreadable If your ricotta is grainy, stir in a teaspoon of good olive oil or a splash of milk to make it glossy and easier to pipe or spread. ## Variations and Substitutions ### Vegan cashew ricotta Replace dairy ricotta with a blended cashew ricotta flavored with lemon, nutritional yeast and salt; omit pine nuts or swap for toasted sunflower seeds to keep it nut-free. ### Prosciutto-wrapped For a non-vegetarian crowd, wrap a thin slice of prosciutto around each ricotta-stuffed zucchini ribbon before rolling for a salty, savory contrast. ### Smoky charred pepper twist Add thin roasted red pepper strips inside the roll for sweetness and extra color, or stir 1/2 teaspoon smoked paprika into the ricotta for a smoky edge. ### Herby goat cheese Swap ricotta for soft goat cheese for a tangier bite—whip it with a touch of cream or olive oil so it spreads smoothly. ## Notes These roll-ups are easy to scale and great for a potluck or cookout — prep most components ahead and finish on the grill for last-minute charred flavor. Expect bright, fresh bites with crunchy pine nuts and a lemony ricotta that sings of late summer. ### Storage and Make-Ahead Store components separately for best texture: keep grilled zucchini ribbons, ricotta filling and charred tomatoes in airtight containers in the fridge for up to 24 hours. Assemble just before serving to prevent sogginess; if already assembled, consume within 24 hours. To refresh before serving, bring to room temperature for 15 minutes or warm the assembled roll-ups briefly on a hot grill or skillet for 30–60 seconds. ### Serving Suggestions Arrange the roll-ups on a long platter with extra basil scattered and a lemon wedge on the side; drizzle a little olive oil or a light balsamic glaze just before serving. Pair with crusty grilled bread or a peppery arugula salad and crisp white wines like Sauvignon Blanc or a dry Rosé, or serve alongside a bright Aperol spritz for a festive Labour Day spread. ## Frequently Asked Questions ### How many roll-ups does this recipe make? The recipe yields about 12 roll-ups (roughly two per person if serving 6 as appetizers). If you need more, scale up zucchini and ricotta proportionally. ### What if I don't have a grill? You can char the ribbons on a hot cast-iron skillet or grill pan indoors; they’ll still develop good color if cooked quickly over high heat for 1–2 minutes per side. ### My ricotta is grainy—can I still use it? Yes: stir it vigorously with a spoon, or blitz briefly in a food processor with a teaspoon of olive oil or a splash of milk to achieve a smoother, spreadable consistency. ### Can I substitute other nuts for pine nuts? Yes—toast slivered almonds or chopped walnuts for a similar crunch and toasty flavor; pistachios work well too for color and a slightly sweeter note. ### How do I stop the zucchini from tearing when peeling? Use firm, straight zucchinis and a sharp peeler or mandoline; avoid ribbons that have soft spots and shave with steady pressure from top to bottom so the peel remains continuous and less likely to snap. ## Related Recipes and Guides - [Grilled Shrimp & Charred Corn Warm Salad](https://www.topshelf.recipes/recipes/grilled-shrimp-charred-corn-warm) - [Smoky Grilled Meringue Skewers](https://www.topshelf.recipes/recipes/smoky-grilled-meringue-skewers) - [Charred Caramel Apple Pretzel Bites](https://www.topshelf.recipes/recipes/charred-caramel-apple-pretzel-bites) - [Coffee‑Chile Rubbed Flank Steak Tacos with Charred Pineapple Salsa](https://www.topshelf.recipes/recipes/coffee-chile-rubbed-flank-steak-tacos-charred-pineapple-salsa) - [Grilled Ras el Hanout Chicken Thighs with Charred Apricot-Chickpea Tagine](https://www.topshelf.recipes/recipes/grilled-ras-el-hanout-chicken-thighs-charred-apricot-chickpea-tagine) - [Cedar-Plank Grilled Swordfish Steaks with Warm Olive-Tomato Tapenade and Charred Fennel-Orange Salad](https://www.topshelf.recipes/recipes/cedar-plank-grilled-swordfish-with-olive-tapenade-and-charred-fennel-orange-salad) - [Seasonal Flavor Framework](https://www.topshelf.recipes/articles/seasonal-flavor-framework) - [7 Day Labor Day Drink Prep](https://www.topshelf.recipes/articles/7-day-labor-day-drink-prep) - [Labor Day DIY Grill Kits](https://www.topshelf.recipes/articles/labor-day-diy-grill-kits)