Grilled squash and zucchini stacks are one of my favorite light and healthy meals. The perfect way to eat your veggies while amping up your nutrients
Transform zucchini and summer squash into a super satisfying snack, side dish or meal. This super simple summer squash with zucchini and ricotta can be prepared in under 30 minutes.
Smooth and Creamy Herbed Ricotta is layered between slices of grilled veggies in this Grilled Summer Squash treat.
Serve this as an appetizer, or as a side dish or as the main course, it will hit the spot. At only 2 points a layered stack you can stick to your Weight Watchers regimen and feel extremely satisfied with this recipe.
The only thing you need to prepare this Grilled Summer Squash Recipe is a grill. You can use your barbecue or an indoor stovetop grill which is what I used to grill my veggies.
If you love healthy Weight Watchers treats make sure you check out my 3 Ingredient Kodiak Cakes Muffins, Wendy's Copycat Frosty, Easy Air Fryer Beignets, 3 Ingredient Chaffles and the popular Zero Point Baked Apple Crisp Chips.
Why make this recipe?
You don't want to miss out on this zucchini and yellow squash ricotta cheese recipe!
- Weight Watcher Friendly - These grilled zucchini chips with ricotta are only 2 points on my WW Plan. Since the new Weight Watchers plan is personalized you will have to input the ingredients used into your WW app to get your exact points.
- Mouth watering low calorie snack - Only 61 calories for 1 vegetable ricotta stack.
- Easy to make - requires only 7 simple ingredients and 10 minutes to prepare this keto squash and zucchini recipe.
- Budget friendly - Costs less than $20.00 to prepare this zucchini ricotta bake.
Ingredients needed and substitutions:
Your grilled stuffed zucchini & squash ingredient list:
- ¾ Cup of Part-Skim Ricotta Cheese - you can swap this with light cream cheese if you don't have ricotta.
- 2 Tablespoons of Fresh Scallions
- 1 Tablespoon of Basil
- ⅛ Teaspoon of Black Pepper
- ⅛ Teaspoon of Red Pepper Flakes
- 1 Yellow Summer Squash - you can also grill eggplant as an addition to your vegetable stacks for more variety.
- 1 Zucchini
- Olive Oil Cooking Spray
Preparation Instructions:
How to make grilled zucchini and squash towers:
1 - In a Medium Bowl combine the Ricotta Cheese, Red Pepper Flakes, Black Pepper, Scallions and Basil. Mix well and then store in the fridge.
2 - Slice your Squash and Zucchini into ¼ inch slices. Once they are all sliced place them in a bowl and spray them with a mist of olive oil to coat them.
3 - Now time to Grill - give your grill a light spray of olive oil and heat to a medium high heat. Grill your Squash and Zucchini, until softened and grill marks appear about 8-10 minutes.
The Squash cooks slightly quicker than the zucchini so just remove the slices and set on a plate as they fully cook.
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4 - This step is important - let the Zucchini & Squash rest, cool to room temperature...if you start building your stacks while the Zucchini & Squash are still warm the Ricotta Cheese will start to melt and your stacks will fall.
Oh and I know this first hand because I am a bit impatient and did not let my veggies rest the first time and my stacks did not stay standing but they were still delicious just not as pretty.
5 - Start to assemble your stacks, spread 4 Squash slices with 1 ½ teaspoons of your Ricotta mixture each, now top with a Zucchini slice and spread with 1 ½ teaspoons more of the Ricotta mixture.
Repeat with remaining ingredients so each stack contains 4 slices of vegetable; garnish each stack with 2 tablespoons of fresh salsa. I used Traders Joe's Salsa.
6 - Serve and Eat
Recipe FAQ's:
Squash does not need to be peeled before grilling. Zucchini and Yellow Squash are great on the grill. Just slice into ¼ inch thick medallions and grill until tender about 8 minutes.
4 ounces of grilled zucchini is approximately 18 calories making it the perfect low calorie side dish.
One serving of grilled squash with garlic contains 388 milligrams of potassium, 429 international units of vitamin A and trace amounts of calcium, folate, magnesium, niacin, vitamin C and vitamin D. For men and women, getting 470 milligrams of potassium daily helps lower blood pressure and supports cell function.
Yes, summer squash, including yellow squash, is keto friendly! Carbs in summer squash are low enough to enjoy often.
If you're cooking some zucchini or squash for dinner, you might wonder if it's safe to feed some to your dog. The answer is yes! Dogs can eat squash and in fact, the vegetable has a number of health benefits for dogs, and it's a smart staple for a dog's balanced diet.
Are you a Weight Watcher?
If you follow my Blog you probably already know I am a lifetime member of Weight Watchers and I like to point all of my Recipes with the WW Points System.
This Easy Grilled Zucchini and Squash stacks Recipe is 2 Points on my app for one serving. Weight Watchers has a new individualized program right now to make it easier to enjoy the foods you love and still lose weight.
Just plug the ingredients into your WW app to confirm the points for your individual program.
I used to go back and forth between the Purple Plan and the Blue Plan prior to the new program and whenever I hit a plateau I did my own 30 Day Low Carb Meal Plan which helps jumpstart the fat burning again.
If you are feeling stuck and want to try it I am sharing the entire program in a digital version for $1.00 for a limited time for my blog visitors only..just click HERE for instant access.
For book lovers you can get the entire 30 Day Meal Plan program in paperback on Amazon.
Embark on a transformative culinary journey with '30 Days of Fat Burning Recipes,' a meticulously crafted guide written by the expert author and food blogger, Susan from Sueseaqpi.com. This comprehensive book seamlessly blends a 30-day meal plan with over 90 delectable low carb recipes, making it an indispensable companion for anyone looking to embrace the keto lifestyle. Susan not only demystifies the world of keto but also imparts invaluable lifestyle tips, acting as your trusted companion on the journey toward success in adopting a low carb lifestyle.
If you want to see the old Purple, Blue and Green WW Food Lists for each plan just click Here…
Make sure check out my Newbie WW Tips and Tricks Guide if you are just getting started.
More recipes you will love!
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PrintGrilled Summer Squash Stacks with Herbed Ricotta
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
Smooth and Creamy Herbed Ricotta layered between slices of grilled Veggies. One of my favorite light and healthy meals. The perfect way to eat your veggies while amping up your nutrients.
Ingredients
- ¾ cup of Part-Skim Ricotta Cheese
- 2 Tablespoons of Fresh Scallions
- 1 Tablespoon of Basil
- ⅛ Teaspoon of Black Pepper
- ⅛ Teaspoon of Red Pepper Flakes
- 1 Yellow Summer Squash
- 1 Zucchini
- Olive Oil Cooking Spray
Instructions
- In a Medium Bowl combine the Ricotta Cheese, Red Pepper Flakes, Black Pepper, Scallions and Basil. Mix well and then store in the fridge.
- Slice your Squash and Zucchini into ¼ inch slices. Once they are all sliced place them in a bowl and spray them with a mist of olive oil to coat them.
- Now time to Grill - give your grill a light spray of olive oil and heat to a medium high heat. Grill your Squash and Zucchini, until softened and grill marks appear about 8-10 minutes. The Squash cooks slightly quicker than the zucchini so just remove the slices and set on a plate as they fully cook.
- This step is important - let the Zucchini & Squash rest, cool to room temperature...if you start building your stacks while the Zucchini & Squash are still warm the Ricotta Cheese will start to melt and your stacks will fall. Oh and I know this first hand because I am a bit impatient and did not let my veggies rest the first time and my stacks did not stay standing but they were still delicious just not as pretty.
- Start to assemble your stacks, spread 4 Squash slices with 1 ½ teaspoons of your Ricotta mixture each, now top with a Zucchini slice and spread with 1 ½ teaspoons more of the Ricotta mixture. Repeat with remaining ingredients so each stack contains 4 slices of vegetable; garnish each stack with 2 tablespoons of fresh salsa. I used Traders Joe's Salsa.
- Serve and Eat
Notes
Nutritional information for this recipe is provided as a courtesy and is an estimate only. This information comes from an online calculator which attempts to provide accurate nutritional information. Varying factors such as product types and brands can change nutritional information in any given recipe. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grill
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 61
- Sugar: 0.7 g
- Sodium: 28.2 mg
- Fat: 4.2 g
- Carbohydrates: 2.2 g
- Protein: 3.9 g
- Cholesterol: 15.8 mg
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Grab a copy of my newest book from Amazon if you need an easy to follow Low Carb 30 Day Meal Plan to jump-start your weight-loss. Lose up to 5 lbs in the first week.
Embark on a transformative culinary journey with '30 Days of Fat Burning Recipes,' a meticulously crafted guide written by the expert author and food blogger, Susan from Sueseaqpi.com. This comprehensive book seamlessly blends a 30-day meal plan with over 90 delectable low carb recipes, making it an indispensable companion for anyone looking to embrace the keto lifestyle. Susan not only demystifies the world of keto but also imparts invaluable lifestyle tips, acting as your trusted companion on the journey toward success in adopting a low carb lifestyle.
Janice
Made this for lunch yesterday it was so good, I had to peel the skin off for my kids.