Equipment
- Cutting Board
- Chef'S Knife
- Brush
- Grill (Option 1)
- Oven (Option 2)
- Frying Pan (Option 3)
- Bread Knife
Ingredients
- 2 pcs. Squash
- 27 gram Olive Oil
- 3 gram Salt
- 1 gram Pepper
- 3 pcs. Scallion - Spring Onions
- 6 slices Bread ciabatta (up to 8)
- 1 clove Garlic
- 125 gram Ricotta 1/2 tub
- Lemon Juice
Instructions
- Slice the squash lengthwise into strips, brush with 1 tbsp olive oil, and season with salt and pepper.
- Grill them over medium-high heat for about 3 minutes on each side.
- Alternatively, bake in the oven or cook on a grill pan.
- Slice the spring onions thinly.
- Cut the ciabatta bread into slices, and grill or toast the slices for about 1 minute on each side, then rub each cut side with 1 large halved clove of garlic, and brush with olive oil.
- Spread ricotta on the ciabatta slices, then place the grilled squash on the bread.
- Garnish with spring onions and a bit of lemon juice mixed with olive oil.
Notes
ENERGY PER SNACK PORTION (1 PC. BREAD):
139 kcal, 4.6 g protein, 12.2 g carbohydrate, 7.8 g fat, and 1.7 g dietary fiber.
139 kcal, 4.6 g protein, 12.2 g carbohydrate, 7.8 g fat, and 1.7 g dietary fiber.