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:

Quickview
410k Calories
17g Protein
30g Total Fat
18g Carbs
20% Health Score
Limit These
Calories
410k
21%

Fat
30g
47%

  Saturated Fat
12g
77%

Carbohydrates
18g
6%

  Sugar
9g
11%

Cholesterol
62mg
21%

Sodium
166mg
7%

Get Enough Of These
Protein
17g
34%

Vitamin C
43mg
53%

Vitamin K
31µg
30%

Calcium
297mg
30%

Phosphorus
286mg
29%

Vitamin A
1379IU
28%

Selenium
18µg
27%

Vitamin B2
0.42mg
25%

Manganese
0.42mg
21%

Potassium
728mg
21%

Vitamin B6
0.38mg
19%

Vitamin E
2mg
17%

Folate
67µg
17%

Zinc
2mg
14%

Magnesium
54mg
14%

Fiber
2g
11%

Vitamin B5
0.98mg
10%

Iron
1mg
10%

Copper
0.19mg
9%

Vitamin B1
0.13mg
9%

Vitamin B12
0.42µg
7%

Vitamin B3
1mg
7%

Vitamin D
0.25µg
2%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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