Grilled Squash Garlic Bread

CON POULOS

Ricotta, garlic, and grilled veggies give this garlic bread a summer refresh.

INGREDIENTS
small zucchini
summer squash
3 tbsp. plus 1 tsp olive oil
1/2 tsp. salt
1/2 tsp. pepper
bunch scallions
large ciabatta bread (10 in. by 7 in.)
large clove garlic
1/2 c. ricotta
1/2 lemon
DIRECTIONS
  1. Cut zucchini and summer squash 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.
  2. Split ciabatta 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.
  3. Spread ricotta on each half, then top with zucchini, squash, and scallions. Zest  lemon on top and drizzle with 1 tablespoon olive oil.

SOURCE: Women’s Day Kitchen