Some community farmers’ markets have been able to adapt to health regulations and abide by social distancing rules to give us greater access to local vendors and fresh produce. That means there are so many types of delicious veggies to choose from this time of year! In this recipe we use some of my personal favorites: patty pan squash and grey zucchini. Grey zucchini is more buttery than green zucchini, but you can use any summer squash that looks yummy at your farmers’ market. If you don’t have access to a farmers’ market at this time, don’t fret, just aim for the freshest produce at your grocery store.

 

Farmers’ Market Toast

Serves 2 for lunch or 4 as a side dish.

1 closed fist sized portion of the zucchini/tomato mixture = 1 green light

1 open palm sized portion of whole wheat french bread = 1 yellow light

1 thumb sized portion of low fat ricotta = 1 yellow light

 

Ingredients

1 whole wheat French baguette

1 large clove of garlic, halved

1 large zucchini 

1 medium patty pan squash

2 cups blush tomatoes or cherry tomatoes, quartered

Olive oil

Salt and pepper

¼ cup low fat ricotta 

 

Directions

Cut the French bread into 4 ½” thick, oblong slices and spray with nonfat cooking oil. 

Cut the zucchini into ½” thick, oblong slices. Drizzle with olive oil and season with salt and pepper and set aside.

Cut the patty pan squash into bite-sized pieces, discarding the seeds and stem. No need to peel the skin as it’s tender enough to eat. Drizzle with olive oil and season with salt and pepper and set aside. 

Spray the grates of a grill or grill pan with nonfat cooking oil and heat over medium high. Grill the bread slices for 2 – 3 minutes per side until golden and grill marks appear. Let cool for 1 minute and rub with garlic. Set aside. 

Grill the zucchini about 2 – 3 minutes per side until fork tender and slightly charred. Grill the patty pan squash about 4 – 5 minutes per side until fork tender and slightly charred.

To serve: Top the garlic rubbed toast with zucchini, squash and tomatoes. Season again with salt and pepper. Serve with a dollop of ricotta.

Enjoy!