Grilled Zucchini Millefeuille with Cheese, Fresh Herbs, and Lemon
This elegant dish layers smoky grilled zucchini slices with a creamy, herby cheese filling, brightened by the zest and juice of fresh lemon. “Millefeuille” means “a thousand layers” in French, but don’t worry — you only need a few layers for this simple yet impressive Mediterranean-inspired appetizer or light lunch. It’s fresh, vibrant, and perfect for warm-weather dining.
Prep Time: 25 minutes
Cook Time: 10 minutes
Assembly Time: 10 minutes
Total Time: 45 minutes
Servings: 4 (as an appetizer) or 2 (as a light meal)
Skill Level: Easy to Intermediate
Ingredients:
For the Zucchini:
2 medium zucchinis
2 tablespoons olive oil
Salt and freshly ground black pepper
For the Cheese Filling:
1 cup (about 225g) ricotta cheese (or a mix of ricotta and soft goat cheese)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon lemon zest (plus extra for garnish)
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 small garlic clove, finely minced (optional)
Salt and pepper, to taste
For Garnish:
Extra lemon zest
Small herb leaves (like basil, parsley, or microgreens)
Drizzle of olive oil
Cracked black pepper
Instructions:
Step 1: Prepare the Zucchini
Preheat a grill or grill pan over medium-high heat.
Trim the ends of the zucchinis and slice them lengthwise into very thin strips (about 1/8 inch or 3 mm thick). A mandoline works perfectly.
Brush both sides of the zucchini slices with olive oil and season with salt and pepper.
Grill the slices for about 2 minutes per side or until tender with nice grill marks. Set aside to cool slightly.
Step 2: Make the Cheese Filling
In a bowl, combine the ricotta (or ricotta-goat cheese mixture) with the chopped herbs, lemon zest, lemon juice, olive oil, and minced garlic (if using).
Season with salt and pepper. Stir until creamy and well mixed.
Step 3: Assemble the Millefeuille
Lay one slice of grilled zucchini on a clean surface. Spread a thin layer of the herbed cheese mixture on top.
Add another slice of zucchini on top, and repeat the layering process until you have 3–5 layers (depending on the thickness you prefer).
Repeat with the remaining zucchini and cheese.
Step 4: Finish and Serve
Transfer the millefeuille stacks to a serving plate.
Garnish with extra lemon zest, a few herb leaves, a drizzle of olive oil, and a sprinkle of cracked black pepper.
Serve immediately or refrigerate for up to 2 hours before serving.
Notes and Tips:
Zucchini Prep Tip: Pat the grilled zucchini dry with a paper towel if they are too moist before layering to avoid a soggy millefeuille.
Cheese Variations: Try a whipped feta, soft goat cheese, or a mix of cream cheese and ricotta for different textures and flavors.
Make it Vegan: Use plant-based ricotta or almond-based soft cheese.
Make it Extra Special: Add a layer of thinly sliced roasted red peppers between the zucchini for color and sweetness.
Serving Tip: Serve with crusty bread or crackers if you want to make it a heartier appetizer.
Grill Tip: Don’t overcook the zucchini — they should be pliable, not mushy.
Frequently Asked Questions (FAQs):
Q: Can I make this dish ahead of time?
A: Yes! You can grill the zucchini and prepare the cheese filling a day in advance. Assemble just before serving to maintain the best texture.
Q: What other herbs can I use?
A: Mint, tarragon, or dill would work beautifully. Feel free to customize based on your preference or what’s fresh.
Q: I don’t have a grill; can I still make this?
A: Absolutely! You can roast the zucchini slices in a hot oven (220°C / 425°F) for about 8–10 minutes or use a stovetop grill pan.
Q: How thin should the zucchini slices be?
A: Aim for about 1/8 inch (3 mm) thick. Too thin and they’ll tear; too thick and they won’t layer well.
Q: Can I add protein to make it a main course?
A: Yes! Top with grilled shrimp, roasted chicken, or a handful of toasted pine nuts.
Nutritional Information
Calories: 180 kcal
Protein: 8 g
Total Fat: 14 g
Saturated Fat: 4 g
Carbohydrates: 7 g
Fiber: 2 g
Sugar: 4 g
Sodium: 180 mg
Vitamin C: 22% DV
Calcium: 15% DV