Grilled Summer Squash Stacks with Herbed Ricotta

2
Total Time
47 min
Prep
22 min
Cook
10 min
Serves
4
Difficulty
Easy
Creamy herbed-ricotta is layered between slices of grilled veggies in this summery side. A fresh tomato salsa makes a terrific topping.

Ingredients

part-skim ricotta cheese

¾ cup(s)

uncooked scallion(s)

2 Tbsp, minced

basil

2 Tbsp, minced

lemon zest

1 tsp

minced garlic

½ tsp

black pepper

tsp, or to taste

crushed red pepper flakes

tsp, or to taste

plum tomato(es)

2 medium, chopped

uncooked scallion(s)

1 Tbsp, minced

basil

2 tsp, minced

balsamic vinegar

¼ tsp, or to taste

kosher salt

tsp, or to taste

yellow summer squash

1 large

uncooked zucchini

1 large

cooking spray

4 spray(s)

kosher salt

¾ tsp

Instructions

  1. In a medium bowl, to make ricotta filling, combine ricotta through red pepper flakes; refrigerate until ready to use.
  2. In a small bowl, to make tomato salsa, combine tomatoes through 1/8 tsp salt; set aside at room temperature.
  3. Slice squash and zucchini crosswise into eight 1/4-inch-thick slices each; place in a third bowl, coat with cooking spray and toss with 3/4 tsp salt.
  4. Off heat, coat a grill or grill pan with cooking spray; heat to medium-high heat. Grill squash and zucchini, until softened and grill marks appear, about 8 -10 minutes; let cool to room temperature.
  5. To assemble stacks, spread 4 squash slices with 1 1/2 tsp ricotta mixture each; top each with a zucchini slice and spread with 1 1/2 tsp more ricotta mixture. Repeat with remaining ingredients so each stack contains 4 slices of vegetable; garnish each stack with 2 Tbsp tomato mixture and serve immediately.
  6. Serving size: 1 stack

Notes

The herbed ricotta can be made up to one day ahead and stored in the refrigerator. Be sure to let the grilled vegetables cool or else the stacks won’t hold together.

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