Grilled Bread with Zucchini, Ricotta, and Basil


  • 4 half-inch thick slices country bread
  • 2 tablespoons olive oil
  • 4 small zucchini (about 2 pounds), thinly sliced lengthwise
  • 1 cup fresh basil, leaves torn
  • 1⁄4 teaspoon crushed red pepper
  • 1 cup fresh ricotta
  • kosher salt


  1. Heat grill to medium-high.
  2. Brush the bread with 1 tablespoon of the oil and grill until golden and crisp, about 1 minute per side. Transfer to plates.
  3. Grill the zucchini until tender and slightly charred, 3 to 4 minutes per side.
  4. Toss the zucchini in a large bowl with the basil, red pepper, 1⁄2 teaspoon salt, and the remaining tablespoon of oil.
  5. Top the bread with the zucchini and ricotta.


*Submitted by Real Simple Magazine

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