Grilled zucchini stack

Grilled zucchini are stacked with green tomatoes and fresh ricotta for a summery side dish.

Zucchini with ricotta

A few weeks ago I was walking up and down the cheese display at the Whole Foods local equivalent grocery store near me mesmerized by all the choices. Instead of the typical 3 or 4 dairy aisle big brands, there were literally hundreds of choices in front of me.

So of course I ended up picking what I know instead of trying something new like a big girl.


Now it’s not that I haven’t had fresh ricotta before, I definitely have. But I have never bought it, brought it home and had it at my disposal for a few days.

Guys…it’s like creamy candy. The addiction sets in fast. Before you know it you’re on your 3rd bowl of the day with honey and fresh fruit and that’s after you’ve already taken a spoonful every time you open the fridge. It’s the new nut butter.

When I ran out after the first purchase, I walked over to the “big brand” ricottas in the normal grocery store ready to throw a whole milk ricotta into the cart until I turned the container around and read the label.

Guar gum? Carrageenan? Xanthan gum? REALLY?! Maybe that’s why that stuff doesn’t even compare to the creamy deliciousness of the fresh stuff.

Minus 10 more points for conventional grocery store crap. Current score: -5000000

Zucchini with ricotta

So off to the Whole Foods-esque store I went to get more of my fix and I haven’t been without it since. I haven’t really used it much outside of breakfast and snacking, but this time I wanted to highlight it’s freshness in a side dish.

Zucchini are grilled, green tomatoes are sliced, roasted corn is sprinkled about and a balsamic drizzle is poured on top. All with huge dollops of creamy, fresh ricotta in between. It’s seriously bliss with every bite.

5.0 from 1 reviews

Grilled zucchini stack
Prep time
Cook time
Total time
Grilled zucchini and green tomatoes stacked with fresh ricotta.
Recipe type: side dish
Serves: 2
  • 1 large green zucchini, cut in half and sliced into strips thick enough to hold up on a grill.
  • 2 tablespoons extra virgin olive oil
  • 1 green tomato, sliced
  • 1 cup fresh ricotta
  • ¼ cup grilled corn kernels
  • balsamic vinegar
  • basil
  1. Brush zucchini strips with olive oil and cook on a grill or grill pan for about 3-5 minutes per side (depends on thickness of strips) until they are cooked with grill marks but still retain their form.
  2. Remove zucchini and set aside.
  3. Assemble stacks by placing zucchini slice then a tomato slice, then a dollop of ricotta. Repeat 4 or 5 times per stack.
  4. Sprinkle with roasted corn, drizzle with balsamic and garnish with basil.


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  1. 1
    Elizabeth says:

    I have no access to fresh ricotta, so just looked it up and it looks incredibly easy! I can’t wait to make my own and whip this beauties up too!

  2. 3

    How delicious! Love the video :)

  3. 4

    G’day! Love your photo, true!
    Love the ease and simplicity, but elegant recipe too!
    Cheers! Joanne

  4. 5

    Gina that video is so darn cool! Great pictures, great recipe… I love it all!

  5. 6

    Love the simplicity of this dish. Ricotta can be a tricky cheese that can be quite bland sometimes but paired with balsamic I know it tastes YUMMY!

  6. 7

    SO pretty! And love your video! It turned out great.

  7. 8

    I found your blog through Pinch of Yum and I’m so glad I did! Zucchini is my favorite summer veggie and I always have entirely too much of it in my kitchen. This looks like a great way to use it up.

    • 9
      Running to the Kitchen says:

      Hi Alisha-thanks for stopping by! I know I’m always trying to come up with ways to use up zucchini, it seems to be everywhere in the summer!

  8. 10

    This looks delicious! Ok. Now how did you make a GIF? Nice touch!

  9. 12

    The gif looks awesome! And now I am seriously so hungry! Will you come make this for me?

  10. 13

    LOVE that gif!!!!

  11. 14

    Perhaps I will try that with the tofu ricotta I made! Hope the zucchini is showing up at the farmers market tomorrow!

  12. 15

    Holy Cow that looks so delicious :) The gif definitely made me want it even more!

  13. 16

    I recognize the ricotta container and it’s delicious. What type of balsamic did you use. That looks like a unique vessel. Love the video!

    • 17
      Running to the Kitchen says:

      it was a sample of balsamic glaze I got from somewhere, I honestly can’t remember when/where! It’s just a little vial. The glaze is a bit thicker than normal balsamic, I’m assuming it’s just reduced b/c it’s a tad sweeter than usual :)

  14. 18

    I know what I’ll be making for lunch! Seriously – we have ricotta and zucchini up the wa-zoo :)

  15. 19

    YUmm, sounds delicious, I just picked green tomatoes and was looking for something to do with them- thank you!!

  16. 20

    Love the photography, love the recipe, love the GIF – oh my, I love it all.
    Not usually a fan or zucchini, but I’m sure an eggplant substitute with ricotta would easily compromise.

  17. 21

    So beautiful and fresh. I love this idea to stack ricotta up between layers of seasonal vegetables. I was on a major ricotta kick a while back. This post may inspire another one.


  1. [...] (recent obsession documented here) I’ve eaten it for breakfast for the past 5 days [...]

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