Grilled Summer Squash Stacks With Herbed Ricotta Recipe 455

GRILLED SQUASH (PERFECTLY SEASONED!)

Steps:

• Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
• Slice the squash on the bias, about 1/2" thick. Place it in a bowl and mix it with the olive oil, oregano, garlic powder, onion powder, kosher salt, and red pepper flakes (if using).
• Place the squash directly on the grill grates and grill for about 2 to 3 minutes per side (4 to 6 minutes total), until charred and tender. Taste and add a few pinches of additional salt if necessary.

GRILLED SUMMER SQUASH STACKS WITH HERBED RICOTTA

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

GRILLED SUMMER SQUASH

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.