Grilled Squash Garlic Bread

This recipe is born out of a love for tartines – a simple yet refined open face sandwich that is either sweet or savory. It is an elegant way to feature a seasonal vegetable, in this case, summer squash. Summer squash varieties range from zucchini, to crooked neck, yellow straight, to patty pans, and more! Squash is one of those vegetables that when in season, is found in over abundance and can challenge the creativity of any chef. At peak season anyone who grows squash or gets it in their farm box you will likely be searching for new and inventive ways to use this prolific ingredient. This tartine recipe is a departure from the usual squash recipes and can pull together a dinner with minimal ingredients or time. A tartine is a sandwich fancy enough for dinner.

While zucchini is seen as a rather common ingredient, we want to highlight the many nutritional qualities that may be overlooked. Zucchini is rich in antioxidants with notable levels of vitamin C, B6 (folate) and potassium. It is foolproof to prepare, widely available, and with a mild taste that fits into almost any dish. 

INGREDIENTS: 

3 small zucchini

2 summer squash

3 tbsp. plus 1 tsp olive oil 

1/2 tsp. salt

1/2 tsp. pepper

1 bunch scallions

1 large ciabatta bread (10 in. by 7 in.)

1 large clove garlic

1/2 c. ricotta

1/2 lemon

INSTRUCTIONS: 

Cut zucchini and lengthwise ¼ inches thick. Brush with 1 tablespoon olive oil, season with salt and pepper, and grill over medium-high until charred and just tender, 3 minutes per side. Toss scallions with 1 teaspoon olive oil and grill, turning occasionally, until just tender; transfer to a board and cut into pieces. 

Slice bread and grill until toasted, 1 minute per side, then rub each cut side with 1 large clove garlic and brush with 1 tablespoon olive oil. 

Spread ricotta on each half, then top with zucchini, squash, and scallions. Zest lemon on top and drizzle with 1 tablespoon olive oil.

Makes 6 servings