Ingredients
2 tubes (8 ounces each) refrigerated garlic breadsticks3 plum tomatoes, seeded and finely chopped1 small yellow summer squash, finely chopped1 small zucchini, finely chopped4 tablespoons Italian salad dressing, divided1 tablespoon minced fresh parsley2 teaspoons garlic powder, divided1 teaspoon dried basil1/2 teaspoon Italian seasoning1/2 cup grated Romano or Parmesan cheese2 cups shredded Monterey Jack cheese, divided2/3 cup ricotta cheese
Preparation
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.
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.
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.
Bake for 20-25 minutes or until cheese is melted and crust is golden brown.
