Brush zucchini strips with olive oil and cook on a grill or grill pan for about 3-5 minutes per side (depends on thickness of strips) until they are cooked with grill marks but still retain their form.
Remove zucchini and set aside.
Assemble stacks by placing zucchini slice then a tomato slice, then a dollop of ricotta. Repeat 4 or 5 times per stack.
Sprinkle with roasted corn, drizzle with balsamic and garnish with basil.
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