Preheat a griddle pan to medium-high heat. Meanwhile, mix the olive oil and lemon juice and brush the zucchini slices on one side. 

Brush the pan with a little bit of oil and place the zucchini, oiled side down. Cook for 3-4 minutes, until nice and golden.

Brush the surface with the oil-lemon mixture and flip the slices with tongues. Season with salt and pepper to taste. Cook another 3-4 minutes. If your pan is too small to fit everything, proceed in batches and keep the cooked one in the oven at the lowest temperature if you plan on serving them warm. 

Once all the slices are grilled on both sides, spread a thin layer of ricotta on about half the length and roll them up. 

For the tomato salad, mix all ingredients together in a large bowl. 

Divide the salad onto 4 plates, top with grilled zucchini rolls and, if you want, fresh basil and toasted pine nuts. Enjoy!