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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)

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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IN THIS RECIPE
Zucchini
IN THIS RECIPE
Ricotta Cheese
IN THIS RECIPE
Chives
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Freekeh

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user-3281875 | 03/23/2014
Great with smashed potatoes and fried liver

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What We're Cooking Now

Name: Tomato and Grilled Zucchini Stacks
Yield: 4 servings
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)

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Tomato and Grilled Zucchini Stacks

Ingredients

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