Summer Squash Napoleons with Herbed Ricotta

Layer creamy herbed ricotta between slices of grilled veggies for a beautiful, delicious summery side. Fresh tomato salsa makes the perfect topping.

Prep Time:  15 minutes
Cook Time: 8 minutes
Yield: 4 Servings


       Herbed Ricotta

  • ¾ cup part skim ricotta cheese
  • 1 tsp lemon zest
  • 2 TB minced scallion
  • 1 TB minced mint
  • 1 TB minced basil
  • ½ tsp minced garlic
  • 1/8 tsp black pepper
  • Pinch crushed red pepper flakes

      Tomato Topping

  • 2 small plum tomatoes
  • 1 TB minced scallion
  • 1 tsp minced mint
  • 1 tsp minced basil
  • ¼ tsp balsamic vinegar
  • 1/8 tsp kosher salt
  • 1 large yellow squash
  • 1 large zucchini
  • Cooking spray
  • ¾ tsp kosher salt


Combine ingredients to make herbed ricotta, reserve, chilled. Combine ingredients to make tomato topping, reserve at room temperature. Slice squash and zucchini crosswise into 8 ¼” thick slices each. Spray with cooking spray and toss with salt. Coat a grill or grill pan with cooking spray and heat over medium-high heat. Grill squash slices for 8-10 minutes or until softened and grill marks are evident. Let cool to room temperature.

To assemble napoleons layer one slice squash, spread with 1½ tsp ricotta, layer one slice zucchini, spread with 1 ½ tsp ricotta, one slice squash, spread with 1 ½ tsp ricotta, top with one slice zucchini and finish with 1 TB ricotta. Garnish with 2 TB Tomato Topping and serve immediately.


Herbed ricotta can be made up to one day ahead and stored in the refrigerator. Be sure to let grilled squash cool a bit so napoleons stay layered.