GRILLED SUMMER SQUASH STACKS WITH HERBED RICOTTA
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.
Provided by SueseaQPI.com
Categories Appetizer
Time 20m
Number Of Ingredients 8
Steps:
- 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
Nutrition Facts : ServingSize 1 stack, Calories 61 calories, Sugar 0.7 g, Sodium 28.2 mg, Fat 4.2 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.5 g, Protein 3.9 g, Cholesterol 15.8 mg
GRILLED SUMMER SQUASH
Quick, grilled vegetables are a perfect summer side dish. Summer squash is simply grilled, tossed with lemon and herbs, and finished with a light shaving of ricotta salata cheese for a creamy, salty kick in this dish.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Preheat a grill to medium high. Toss 1 1/2 pounds sliced summer squash and 1 sliced onion with olive oil, salt and pepper. Grill 3 to 5 minutes per side. Toss with more olive oil, the zest and juice of 1 lemon, and some chopped parsley and mint. Top with shaved ricotta salata.
MARINATED SUMMER SQUASH WITH HAZELNUTS AND RICOTTA
Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating the flavor.
Provided by Molly Baz
Categories Bon Appétit Side Summer Yellow Squash Squash Zucchini Hazelnut Mint Ricotta Vegetarian
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 300°F. Toss squash and 1 1/2 tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
- Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15-20 minutes. Let cool; crush into large pieces with a measuring cup or glass.
- Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.
- Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don't have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.
- Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.
- Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.
- Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about 1/4 cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.
GRILLED SUMMER SQUASH STACKS WITH HERBED RICOTTA RECIPE - (4.5/5)
Provided by á-24534
Number Of Ingredients 18
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.
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