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Grilled Squash Garlic Bread BY WOMAN’S DAY KITCHEN

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

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Cooking Instructions

  • 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.


  • 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. ricottta
  • 1/2 lemon