Grilled Summer Squash Stacks with Herbed Ricotta

Instructions

1. In a medium bowl, to make ricotta filling, combine ricotta through red pepper flakes; refrigerate until ready to use.
2. In a small bowl, to make tomato salsa, combine tomatoes through 1/8 tsp salt; set aside at room temperature.
3. 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 3/4 tsp salt.
4. 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 -10 minutes; let cool to room temperature.
5. To assemble stacks, spread 4 squash slices with 1 1/2 tsp ricotta mixture each; top each with a zucchini slice and spread with 1 1/2 tsp more ricotta mixture. Repeat with remaining ingredients so each stack contains 4 slices of vegetable; garnish each stack with 2 Tbsp tomato mixture and serve immediately.
6. Serving size: 1 stack