Grilled Summer Squash Stacks with Herbed Ricotta
4
Points®
Total time: 47 min • Prep: 22 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Bring the fresh taste of summer to your dinner table in this side dish featuring creamy herbed-ricotta layered between slices of grilled squash and zucchini. A fresh tomato salsa makes a terrific topping. 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. Make this a complete meal on the grill and serve with grilled fish, steak or chicken. The colorful stacks make a quick, yet impressive dish for company or an elegant weeknight supper for your family.
Ingredients
Part skim ricotta cheese
0.75 cup(s)
Uncooked scallion(s)
2 Tbsp
Basil
2 Tbsp
Lemon zest
1 tsp
Jarred minced garlic
0.5 tsp
Black pepper
0.125 tsp
Crushed red pepper flakes
0.125 tsp
Plum tomato
2 medium
Uncooked scallion(s)
1 Tbsp
Basil
2 tsp
Balsamic vinegar
0.25 tsp
Kosher salt
0.125 tsp
Raw yellow summer squash
1 large
Uncooked zucchini
1 large
Cooking spray
4 spray(s)
Kosher salt
0.75 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
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