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Zucchini & Ricotta Fritter Salad with Grilled Vegetables (Gluten, Grain Free & Low Carb)

This is a delicous, flavorful and healty salad including zucchini & ricotta fritters and grilled vegetables.
Course Healthy Salad, Main Course, Main Dish, Salad
Cuisine All around
Keyword Easy, Gluten-Free, Grain Free, Healthy, Low Carb, Quick
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 bowls


  • 6 Zucchini & Ricotta Fritters (see note 1 for the recipe)
  • 200 g Green leafs
  • 4 Carrots halfted lengthwise
  • 1/2 Aubergines sliced
  • 1/2 Zucchini sliced
  • 1 Red onion Quartered
  • 1 Red bell pepper cored and sliced
  • Olive oil, to fry
  • Camelina or sesame seeds, to top
  • Cilantro, to top

For the sauce

  • 4 tbsp Greek yogurt or quark
  • 2 tbsp Pesto
  • Sea salt, to taste
  • Black pepper, to taste
  • Lenon juice, to taste


  • Make the zucchini and ricotta fritters according to linked recipe (note 1)
  • Preheat a grill pan over medium/high heat with some olive oil.
  • Slice and dice the vegetables.
  • Start by frying the red onion and carrots. Fry for 4-5 minutes until they start to get soft and grill marks start to form.
  • Add aubergines, zucchini and red bell pepper and fry for 3-4 minutes more.
  • Meanwhile combine the ingredients for the sauce in a bowl. Taste and season according to taste.
  • Add the green leafs to two bowls.
  • When the vegetables are done divide the vegetables and fritters between the two bowls.
  • Top with camelina or sesame seeds and top with cilantro. Serve with the dressing.