Grilled Bread With Zucchini, Ricotta, and Basil

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Photo by Quentin Bacon
Grilled Bread With Zucchini, Ricotta, and Basil 3.6 233 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 284 calories
    • Calories 143 calories from fat
    • Fat 16 g
    • Sat Fat 6 g
    • Cholesterol 32 mg
    • Sodium 461 mg
    • Protein 13 g
    • Carbohydrate 24 g
    • Sugar 6 g
    • Fiber 4 g

Heat grill to medium-high. Brush the bread with 1 tablespoon of the oil and grill until golden and crisp, about 1 minute per side. Transfer to plates.Grill the zucchini until tender and slightly charred, 3 to 4 minutes per side.Toss the zucchini in a large bowl with the basil, red pepper, ½ teaspoon salt, and remaining tablespoon of oil.Top the bread with the zucchini and ricotta.

Ingredients

  1. Check 4 1/2-inch-thick slices country bread
  2. Check 2 tablespoons olive oil
  3. Check 4 small zucchini (about 2 pounds), thinly sliced lengthwise
  4. Check 1 cup fresh basil, leaves torn
  5. Check 1/4 teaspoon crushed red pepper
  6. Check kosher salt
  7. Check 1 cup fresh ricotta

Directions

  1. Heat grill to medium-high. Brush the bread with 1 tablespoon of the oil and grill until golden and crisp, about 1 minute per side. Transfer to plates.
  2. Grill the zucchini until tender and slightly charred, 3 to 4 minutes per side.
  3. Toss the zucchini in a large bowl with the basil, red pepper, ½ teaspoon salt, and remaining tablespoon of oil.
  4. Top the bread with the zucchini and ricotta.

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