Recipe of the Week | Squash Stack Appetizers with Chevre

Squash Stacks with Chevre | Photo Credit Randolph Graham

This simple appetizer with grilled squash is stacked with both Chèvre and mozzarella cheese — and then drizzled with a thick balsamic glaze. Super tasty and easy to make.

 

Ingredients:

2 medium zucchini squash (cut into ½ rounds)

2 yellow squash (cut into ½ rounds)

2 tablespoons extra-virgin olive oil

½ teaspoon salt

¼ teaspoon pepper

6 ounces mozzarella cheese (cut into 1/8-inch round slices same width at the veggies)

6 ounces goat cheese

12 teaspoons thick balsamic glaze

 

Directions:

Preheat grill to medium-high heat (about 500 degrees). Prepare a baking sheet with parchment paper.

Place squash rounds in a large baggie. Add oil, salt, and pepper. Shake to evenly coat.  Grill squash rounds for two minutes on one side. Turn rounds over and grill for one minute more.

Lay a zucchini round on the baking sheet with parchment paper. Top with a slice of mozzarella cheese, then a piece of yellow squash. Top with a teaspoon of goat cheese, then another piece of yellow squash. Secure stack with a toothpick. Repeat for other stacks. You should get about 12 stacks with this recipe — enough appetizers for six adults.

Place baking sheet with stacks in an oven preheat to 350 degrees. Bake for about 2 minutes to soften cheese. Remove from oven and transfer to a serving platter. Drizzle with balsamic glaze. Serve while still warm.

 

Chef Randy’s latest book: Ojai Valley Make Ahead Cookbook on Sale at AMAZON

For additional recipes, see Chef Randy’s website at valley-vegetarian.com.


Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.

Visit his author’s page on Amazon for culinary inspiration!  


 

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