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Summer Squash Napoleons with Herbed Ricotta
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Layer creamy herbed ricotta between slices of grilled veggies for a beautiful, delicious summery side. Fresh tomato salsa makes the perfect topping.
Course: Salad
Cuisine: American, Italian
Servings: 4 servings
  • 3/4 cup part skim ricotta cheese
  • 1 tsp lemon zest
  • 2 tbs minced scallion
  • 1 tbs minced mint
  • 1 tbs minced basil
  • 1/2 tsp minced garlic
  • 1/8 tsp black pepper
  • Pinch crushed red pepper flakes
  • Tomato Topping
  • 2 small plum tomatoes
  • 1 tbs minced scallion
  • 1 tsp minced mint
  • 1 tsp minced basil
  • 1/3 tsp balsamic vinegar
  • 1/8 tsp kosher salt
  • 1 large yellow squash
  • 1 large zucchini
  • Cooking spray
  • 3/4 tsp kosher salt
  1. 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. 
  2. Grill squash slices for 8-10 minutes or until softened and grill marks are evident. Let cool to room temperature.
  3. 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,
  4. Top with one slice zucchini and finish with 1 TB ricotta. Garnish with 2 TB Tomato Topping and serve immediately.
Recipe Notes

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.

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