Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Tomato and Grilled Zucchini Stacks

Scott Phillips

Servings: 4

This appetizer is as easy as layering grilled zucchini and ripe tomato, and topping it with ricotta flavored with green peppercorns and fresh herbs.

Ingredients

  • 12 1/4-inch-thick slices zucchini (cut on the diagonal from 1 medium zucchini)
  • 5-1/2 tsp. extra-virgin olive oil
  • 1/2 cup whole milk ricotta
  • 1 tsp. sliced fresh chives
  • 1 tsp. chopped fresh mint
  • 1/2 tsp.  freshly ground green peppercorns
  • Flaky sea salt and freshly ground black pepper
  • 12 1/2-inch-thick tomato slices (from about 3 medium tomatoes)

Nutritional Information

      Calories (kcal) : 100
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): .5
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 15
      Sodium (mg): 170
      Carbohydrates (g): 6
      Fiber (g): 1
      Protein (g): 5

Preparation

  • Prepare a medium-high gas or charcoal grill fire. Brush the zucchini all over with 1-1/2 tsp. of the oil. Grill until lightly browned and barely tender, 1 to 2 minutes per side (the zucchini should retain a little bite). Set aside.
  • In a small bowl, mix together the ricotta, chives, mint, green pepper, and a pinch of salt.
  • Season the tomato and zucchini slices on both sides with salt and pepper. To assemble, put a tomato slice on each of four plates. Top each with a slice of zucchini. Repeat two more times. Drizzle each stack with 1 tsp. oil, top with a dollop of the ricotta mixture, and serve.

Reviews

Rate or Review

Reviews

  • user-3281875 | 03/23/2014

    Great with smashed potatoes and fried liver

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks