Average Rating: 4.5TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 12 pieces.Ingredients
- 2 tubes (8 ounces each) refrigerated garlic breadsticks
- 3 plum tomatoes, seeded and finely chopped
- 1 small yellow summer squash, finely chopped
- 1 small zucchini, finely chopped
- 4 tablespoons Italian salad dressing, divided
- 1 tablespoon minced fresh parsley
- 2 teaspoons garlic powder, divided
- 1 teaspoon dried basil
- 1/2 teaspoon Italian seasoning
- 1/2 cup grated Romano or Parmesan cheese
- 2 cups shredded Monterey Jack cheese, divided
- 2/3 cup ricotta cheese
Instructions
- 1. Unroll breadsticks; place in a greased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan to form a crust; pinch seams to seal. Bake at 350° for 6-8 minutes or until lightly browned.
- 2. Meanwhile, in a small bowl, combine the tomatoes, yellow squash, zucchini, 2 tablespoons dressing, parsley, 1 teaspoon garlic powder, basil and Italian seasoning; set aside.
- 3. Spread remaining dressing over crust; sprinkle with Romano cheese and 1 cup Monterey Jack cheese. Top with vegetable mixture; dot ricotta over vegetables. Sprinkle with remaining Monterey Jack and garlic powder.
- 4. Bake for 20-25 minutes or until cheese is melted and crust is golden brown.
Nutrition Facts
1 piece: 257 calories, 16g fat (7g saturated fat), 27mg cholesterol, 661mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 11g protein.
