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.
- 3/4 cup of Part-Skim Ricotta Cheese
- 2 Tablespoons of Fresh Scallions
- 1 Tablespoon of Basil
- 1/8 Teaspoon of Black Pepper
- 1/8 Teaspoon of Red Pepper Flakes
- 1 Yellow Summer Squash
- 1 Zucchini
- Olive Oil Cooking Spray
- 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 1/4 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 1/2 teaspoons of your Ricotta mixture each, now top with a Zucchini slice and spread with 1 1/2 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
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
- 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
Keywords: Summer Squash