GRILLED SUMMER SQUASH STACKS WITH HERBED RICOTTA RECIPE - (4.5/5)

Grilled Summer Squash Stacks with Herbed Ricotta Recipe - (4.5/5) image

Provided by á-24534

Number Of Ingredients 18

SALSA:
3/4 cup part-skim ricotta cheese
2 tablespoons green onion, minced
2 tablespoons basil, minced
1 teaspoon lemon zest
1/2 teaspoon garlic, minced
1/8 teaspoon black pepper, or to taste
1/8 teaspoon crushed red pepper flakes, or to taste
2 medium plum tomatoes, chopped
1 tablespoon green onion, minced
2 teaspoons basil, minced
1/4 teaspoons balsamic vinegar, or to taste
1/8 teaspoon kosher salt, or to taste
SQUASH STACKS:
1 large yellow summer squash
1 large uncooked zucchini
4 sprays cooking spray
3/4 teaspoon kosher salt

Steps:

Make the ricotta filling: In a medium bowl, combine ricotta cheese, green onion, basil, lemon zest, garlic, black pepper and red pepper flakes; refrigerate until ready to use. To make the salsa, in a small bowl, combine tomatoes, green onion, basil, vinegar and 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 remaining 3/4 teaspoon 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 to 10 minutes; let cool to room temperature. To assemble stacks, spread 4 squash slices with 1 1/2 teaspoons ricotta mixture each; top each with a zucchini slice and spread with 1 1/2 teaspoons more ricotta mixture. Repeat with remaining ingredients to form 2 layers; garnish each stack with 2 tablespoons salsa and serve immediately.