Grilled Summer Squash Stacks with Herbed Ricotta Weight Watchers 3 points!

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Grilled Summer Squash Stacks with Herbed Ricotta

Creamy herbed-ricotta is layered between slices of grilled veggies in this summery side. A fresh tomato salsa makes a terrific topping.

3/4 cup(s) part-skim ricotta cheese
 2 Tbsp uncooked scallion(s), minced
2 Tbsp basil, minced
1 tsp lemon zest
1/2 tsp minced garlic
1/8 tsp black pepper, or to taste
1/8 tsp crushed red pepper flakes, or to taste

Tomato Salsa
 2 medium plum tomato(es), chopped
 1 Tbsp uncooked scallion(s), minced
2 tsp basil, minced
1/4 tsp balsamic vinegar, or to taste
1/8 tsp kosher salt, or to taste

Remaining Ingredients
 1 large yellow summer squash
 1 large uncooked zucchini
4 spray(s) cooking spray
3/4 tsp kosher salt

Instructions
In a medium bowl, to make ricotta filling, combine ricotta cheese, scallion, basil, lemon zest, garlic, black pepper and red pepper flakes; refrigerate until ready to use.

In a small bowl, to make tomato salsa, combine tomatoes, scallion, basil, vinegar and salt; set aside at room temperature.

Slice squash and zucchini crosswise into eight 1/4-inch-thick slices each; place in a third bowl, coat with cooking spray and toss with remaining 3/4 teaspoon salt.

Off heat, coat a grill or grill pan with cooking spray; heat to medium-high heat. Grill squash and zucchini, until softened and grill marks appear, about 8 to 10 minutes; let cool to room temperature.

To assemble stacks, spread 4 squash slices with 1 1/2 teaspoons ricotta mixture each; top each with a zucchini slice and spread with 1 1/2 teaspoons more ricotta mixture. Repeat with remaining ingredients to form 2 layers; garnish each stack with 2 tablespoons tomato mixture and serve immediately. Yields 1 stack per serving.

WW points: 3
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