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
Advanced Search
All Access| |
Advanced Search
Recipe

Tomato and Grilled Zucchini Stacks

By Melissa Pellegrino Fine Cooking Issue 112
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.
(1 rating) Read Reviews
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

Reviews (1 review)

  • user-3281875 | 03/23/2014

    Great with smashed potatoes and fried liver

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

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

From the Shop

Browse the Shop
Moveable Feast

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today to get daily recipes and more from Fine Cooking plus special offers

Site Links

Taunton Network

© 2019 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - August/September 2019

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?