Zucchini and tomatoes are two of my favorite things, and summer time is when they are at their best. This is a light meal that is perfect for a hot summer day. It is healthy, delicious and easy to make. It can be used as a main dish, appetizer or side dish.
2 – large zucchini
2 – ripe tomatoes
1 – ball of fresh mozzarella
10 – basil leaves
Fresh ground black pepper
Herbs de Provence
Extra Virgin Olive Oil
Slice the ends off the zucchini then slice it in half across the middle.
Cut a thin slice of the skin from two sides of the zucchini length wise. Then cut thick long slices, about 1/4″ in thickness. Next cut thick round tomato slices.
Lay out the zucchini and tomatoes and drizzle a little olive oil over each of them. Then sprinkle each slice with a little salt, black pepper, garlic powder, and Herbs de Provence to taste.
In the meantime, heat the stove top grill and coat it with non-stick cooking spray. When the grill is hot, place each slice of the zucchini and tomatoes on the grill, seasoned side down. While the vegetables are cooking, drizzle the other side with a little olive oil and the seasonings.
Cook the tomato slices about 3 minutes on a medium-high flame before turning over. Do not over cook them or they will fall apart. The zucchini will take longer, about 4-5 minutes, until tender. When ready turn them over and cook the other side in the same manner.
Since the tomatoes cook sooner, you can place them on top of the cooked side of the zucchini to prevent them from over cooking, while the zucchini finishes cooking.
When the zucchini is almost done, place a slice of mozzarella cheese on top of each stack of zucchine and tomato, then place a lid on top to melt the cheese.
Remove each stack from the grill and place a basil leave on top of each one.
Note: A little drizzle of a balsamic reduction works very well with this.