Grilled Zucchini Parmesan

• The Cherry Tomato Sauce
• 1/2 cup onion, finely chopped
• 1/2 cup olive oil
• 2 cloves garlic, grated
• 2 tablespoons butter
• 1 pint cherry tomatoes, halved
• sea salt & cracked pepper
• a handful of basil, torn
• Assembling
• 12 Cut1" slices of zucchini & season with sea salt & cracked pepper
• 1 cup basil pesto (homemade or your favorite store bought variety)
• 1 cup whole milk ricotta
• sea salt & cracked pepper
• 1/2 chili, diced
• pinch of nutmeg
• Parmesan

1. Cook onions, garlic, butter & oil in a medium stock pot over medium heat until the onions are tender-around 10 minutes. Add a pinch of salt or pepper.
2. Add tomatoes to the onions & continue to cook for another 10 minutes. Throw in basil.
3. In a bowl combine, ricotta, salt, pepper, chili & nutmeg.
4. Preheat the grill or oven broiler. Grill zucchini slices over medium high heat for approximately 5 minutes, flip.
5. Using a tablespoon, place some pesto, then ricotta, then the cherry tomato sauce on the slices. Grate a little parmesan over all of them (to your taste). Grill until bubbly & a little golden on top (about 4- 5 minutes). Move to serving platter.

tomato sauce, onion, olive oil, garlic, butter, cherry tomatoes, salt, basil, assembling, zucchini, basil pesto, milk ricotta, salt, chili, nutmeg, parmesan

Taken from food52.com/recipes/18405-grilled-zucchini-parmesan (may not work)