Looking for a recipe that is both elegant and easy to make? Look no further than fresh ricotta panna cotta wrapped in grilled zucchini recipe courtesy of Chef Giancarla Bodoni This dish is perfect for those who want to impress their dinner guests without spending all day in the kitchen. The creamy, tangy flavor of the ricotta pairs perfectly with the smoky, grilled flavor of the zucchini, resulting in a dish that is both savory and sweet. Best of all, the recipe is easy to follow, so even novice cooks can create this delicious dish with ease. So why wait? Head to your kitchen and start creating this delicious masterpiece today!

Skill level: medium | Preparation time: 1 hour | Serves 4


  • 1 1/3 cups fresh ricotta
  • 2 medium zucchini
  • ¾ cup heavy cream
  • 1 pint of grape tomatoes
  • 1/2 tsp. gelatin
  • 5 basil leaves
  • 1 lemon
  • extra virgin olive oil
  • Salt/Pepper
  • Grated nutmeg


  1. In a small saucepot place the heavy cream with the grated nutmeg. When it comes to a boil add the gelatin and whisk until it is dissolved and incorporated into the cream. Set aside and allow to cool.
  2. With a mandolin slicer slice the zucchini lengthwise. You are going to need a grill for the zucchini. If you cannot grill the zucchini you may turn your broiler on high. Place the zucchini drizzled with olive oil, salt, and pepper on a baking sheet and broil them until they are beginning to char. Do this on one side only. Keep the broiler setting on your oven at 375 degrees. You will need a hot oven for the tomatoes.
  3. Place the ricotta in the electric blender, and season with salt and pepper. Turn the blender on and pour in the heavy cream and basil leaves. Blend for a couple of minutes until incorporated and smooth. If you have a hand blender, you can use it instead of the electric blender. Place the ricotta into aluminum ramekins and cool in the refrigerator. Allow to set for two hours.
  4. Cut your grape tomatoes in half and the lemons into 8 pieces, removing the seeds. Place the tomatoes and the lemon on a baking sheet. Season with olive oil, salt, and pepper, and place in the oven for 10 minutes. The tomatoes and lemon should begin to caramelize. Once your fruit is nice and golden remove from the oven.


To prepare, gently loosen the ramekins using a small knife or dipping them into a bowl of hot water. Next, arrange two slices of zucchini on a plate, slightly overlapping. Add a layer of ricotta on top and carefully wrap the zucchini around it. For serving, top with tomatoes and lemons.

Buon Appetite!

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Adina Laura Achim is a published author, luxury brand consultant, journalist, and PR executive. She covers the luxury sector in China, Hong Kong, Singapore, and Latin America, and her work was published in South China Morning Post, Jing Daily, Cosmopolitan, L’Officiel, Grazia, Fashion TV, Society Magazine, Buro 24/7, Zink Magazine, The Jewish Business News, and The Rake. Her writing portfolio includes topics related to luxury travel and hospitality, beauty, fashion retail, and bespoke luxury experiences.