Tomato & Grilled Zucchini Stacks

From Fine Cooking

  • 12 slices of zucchini, cut 1/4″ thick
  • 1 1/2 tsp. olive oil
  • 1/2 cup whole milk ricotta
  • 1 tsp. sliced fresh chives
  • 1 tsp. chopped fresh mint
  • 1/2 tsp. fresh ground green peppercorns
  • pinch of sea salt

Prepare a medium-high grill fire.

Brush 12 1/4” thick slices of zucchini (cut on the diagonal) all over with 1 1/2 tsp. of extra virgin olive oil. Grill until lightly browned and barely tender, 1-2 minutes per side. Set aside.

In a small bowl, mix 1/2 cup whole milk ricotta, 1 tsp. sliced fresh chives, 1 tsp. chopped fresh mint, 1/2 tsp. freshly ground green peppercorns, and a pinch of flakey seassalt.

Season 12 1/2” thick ripe beefsteak tomato slices and the zucchini slices on both sides with salt and freshly ground black 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. extra virgin olive oil, top with a dollop of ricotta mixture, and serve.