Grilled zucchini topped with mint, garlic and chilli, dressed with a bright vinaigrette and finished with creamy ricotta. Serve this vibrant dish on crostini, as a salad, or alongside grilled steak or chicken for a simple, flavour-packed accompaniment.
This recipe is inspired by Zucchini alla Scapece, a Neapolitan dish I learned from my husband’s family. The classic pairing of zucchini, mint, garlic and red wine vinegar is the foundation here; I chose to grill the zucchini rather than fry it and added fresh red chilli, lemon zest, toasted pine nuts and ricotta for extra texture and richness.
I could happily eat the whole platter on its own, but it also makes a lovely side for grilled meats or a light vegetarian main when paired with bread.
Ingredient notes
- Zucchini (courgettes) – Choose medium, firm zucchini for best texture and flavour.
- Ricotta – Drain any excess liquid before serving. Burrata or a high-quality mozzarella can be substituted if you prefer.
- Fresh red chilli – Chillies vary in heat. Use less if yours are hot; you want a gentle kick, not overpowering heat.
- Mint – Mint complements garlic and zucchini beautifully; fresh basil is a good alternative.
- Pine nuts – Toasting brings out their flavour, though this step is optional.
- Red wine vinegar – Swap for white wine vinegar or fresh lemon juice if you prefer.
Recipe tip!
Preheat your griddle pan until very hot — use a grill pan indoors or a barbecue outdoors. A very hot surface gives the zucchini a nice char and deeper flavour.
More delicious zucchini recipes to try
Soups
Creamy Italian Potato & Zucchini Soup
Salads
Grilled Zucchini Salad with Melon and Prosciutto
Antipasti
Zucchini Patties with Smoked Scamorza Cheese
Pasta
Creamy Zucchini and Stracchino Pasta
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Grilled Zucchini with Garlic, Mint, Chilli and Ricotta
By Emily
Ingredients
- 3 medium zucchini (courgettes)
- 1 garlic clove
- ½ fresh red chilli (use ¼ if very hot)
- 2 sprigs fresh mint leaves
- Zest of ½ lemon
- Ricotta for serving (around 125g or ½ cup)
- 1½ tablespoons pine nuts
Dressing
- 1½ tablespoons red wine vinegar
- 4 tablespoons olive oil, plus more for grilling
- Salt and pepper, to taste
Instructions
- Toast the pine nuts: heat a small pan over medium heat and toast pine nuts for 2–3 minutes, stirring often, until lightly golden. Transfer to a bowl and set aside.
- Preheat a ridged grill pan over high heat (or use a barbecue).
- Trim the zucchini ends and slice lengthways into ½ cm (¼ inch) thick slices. Toss with 1–2 tablespoons olive oil to coat. Grill both sides until charred and tender. Transfer to a plate and season with salt.
- Make the dressing: finely chop the chilli, garlic and mint leaves. Combine in a bowl with red wine vinegar, 4 tablespoons olive oil and a pinch of salt and pepper. Whisk to emulsify.
- To assemble: arrange the grilled zucchini on a serving plate and spoon over the dressing. Add dollops of ricotta, grate over lemon zest, sprinkle with the toasted pine nuts and serve.
Notes
- Leftovers: Store in the fridge for up to 3 days.
- Prep in advance: Grill the zucchini and make the dressing ahead of time, storing them separately in the fridge. Add ricotta, lemon zest and pine nuts just before serving.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless noted otherwise.
- All vegetables are medium sized unless stated otherwise.
- All recipes are tested using a fan (convection) oven unless specified.
- Nutrition information is calculated automatically and should be used as an approximation.
Nutrition
| Carbohydrates: 8 g
| Protein: 6 g
| Fat: 21 g
Nutrition information is automatically calculated, so should only be used as an approximation.
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