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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.
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Reviews (1 review)

  • user-3281875 | 03/23/2014

    Great with smashed potatoes and fried liver

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