Grilled summer squash stacks with herbed ricotta
2 Points
Ingredients
3/4 cup(s) part-skim ricotta cheese
2 Tbsp scallions, minced uncooked
2 Tbsp basil, minced
1 tsp lemon zest
1/2 tsp minced garlic
1/8 tsp black pepper
1/8 tsp crushed red pepper flakes
2 medium chopped plum tomato(es)
1 Tbsp scallions, minced uncooked
2 tsp basil, minced
1/4 tsp balsamic vinegar
1/8 tsp kosher salt
1 large yellow summer squash
1 large uncooked zucchini
4 spray(s) cooking spray
3/4 tsp kosher salt
Directions
In a medium bowl, to make ricotta filling, combine ricotta through red pepper flakes; refrigerate until ready to use.
In a small bowl, to make tomato salsa, combine tomatoes through 1/8 tsp salt; set aside at room temperature.
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.
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.
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.
Nutrition
2 smart points