Grilled zucchini stack
Grilled zucchini stack might be just the main course you are searching for. For $1.65 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 410 calories, 17g of protein, and 31g of fat. This recipe serves 2. 1266 people have made this recipe and would make it again. If you have balsamic vinegar, green tomato, corn kernels, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July. It is brought to you by Running to the Kitchen. From preparation to the plate, this recipe takes roughly 20 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is awesome. Try Grilled Eggplant Stack, Grilled Veggie And Tofu Stack With Balsamic And Mint, and Grilled Veggie and Tofu Stack with Balsamic and Mint for similar recipes.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
balsamic vinegar
basil
¼ cup grilled corn kernels
2 tablespoons extra virgin olive oil
1 cup fresh ricotta
1 green tomato, sliced
1 large green zucchini, cut in half and sliced into strips thick enough to hold up on a grill.
Equipment:
grill pan
grill
Cooking instruction summary:
Brush zucchini strips with olive oil and cook on a grill or grill pan for about 3-5 minutes per side (depends on thickness of strips) until they are cooked with grill marks but still retain their form.Remove zucchini and set aside.Assemble stacks by placing zucchini slice then a tomato slice, then a dollop of ricotta. Repeat 4 or 5 times per stack.Sprinkle with roasted corn, drizzle with balsamic and garnish with basil.
Step by step:
1. Brush zucchini strips with olive oil and cook on a grill or grill pan for about 3-5 minutes per side (depends on thickness of strips) until they are cooked with grill marks but still retain their form.
2. Remove zucchini and set aside.Assemble stacks by placing zucchini slice then a tomato slice, then a dollop of ricotta. Repeat 4 or 5 times per stack.Sprinkle with roasted corn, drizzle with balsamic and garnish with basil.
Nutrition Information:
covered percent of daily need
