Grilled Summer Squash and Fresh Ricotta Sandwiches
- Prep
- 20 min
- Cook
- 20 min
- Yield
- 20 servings
- Level
- medium
- Cuisine
- Mediterranean
These elegant summer squash sandwiches feature golden-brown grilled squash rounds filled with creamy ricotta mixed with lemon, basil, and olive oil. The result is a light, refreshing appetizer or side dish that showcases peak summer produce. Perfect for garden parties, picnics, or as a sophisticated starter, these bite-sized treats offer a delightful contrast between the tender, caramelized squash and the bright, herb-infused ricotta filling.
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Ingredients
- 16 ounces fresh ricotta
- 3 tablespoons extra-virgin olive oil, good-quality
- 1 lemon, juiced
- 1 tablespoon lemon zest
- 1 teaspoon kosher salt
- 1 tablespoon black pepper, freshly ground
- 10 fresh basil, large leaves
- 4 summer squash, large ripezucchini1:1vegetarian
similar texture
Method
9 steps- 1
Combine ricotta, 2 tablespoons olive oil, lemon juice, lemon zest, salt, pepper and basil in a large bowl
- 2
Cover ricotta mixture and refrigerate until ready to use
- 3
Heat remaining tablespoon of olive oil in large non-stick pan over medium-high heat
- 4
Add squash without overcrowding and cook in batches, flipping after about 3 minutes until both sides are golden brown and just cooked through
- 5
Remove from pan and transfer to a plate
- 6
Slice each squash slice in half using a sharp knife and allow to cool to room temperature
- 7
Top one squash slice with about a teaspoon of ricotta filling
- 8
Place another slice on top to create sandwich
- 9
Serve at room temperature drizzled with extra olive oil and garnished with basil if desired
Tips
Don't overcrowd the pan when cooking squash to ensure even browning and prevent steaming.
Allow squash to cool completely to room temperature before assembling to prevent the ricotta from melting.
Use just enough ricotta filling so the sandwiches look like small Oreos when assembled.
Good to Know
Refrigerate assembled sandwiches up to 2 hours before serving. Store components separately for longer storage.
Ricotta mixture can be made 1 day ahead. Cook squash up to 4 hours ahead and store at room temperature.
Serve at room temperature as appetizer or light lunch. Drizzle with extra olive oil just before serving.
Common Mistakes
Don't overcook squash or sandwiches will be soggy
Allow squash to cool completely to prevent ricotta from melting
Substitutions
slightly denser texture
FAQ
Can I make these ahead of time?
Yes, you can prepare the ricotta mixture a day ahead and cook the squash up to 4 hours before assembling. Assemble just before serving for best texture.
What if my squash is too thin to slice in half?
Cut thicker rounds initially, about 1/2 inch thick, so you can slice them in half after cooking to create two sandwich layers.
How long will these keep?
Assembled sandwiches are best eaten within 2 hours. The components can be stored separately for up to 2 days in the refrigerator.