Author: Susan Murray, www.awomancooksinasheville.com
  • 2 large or four medium Zucchini
  • Salt
  • Olive oil
  • 1 tsp thyme
  • 4 ripe tomatoes
  • 8 oz Mozzarella cheese
  • 8 large basil leaves
  • Balsamic vinegar
Prepare the Zucchini.
  1. Slice the zucchini into 1” rounds. Place them in a colander and toss with 1-2 tsp salt. Weigh down with a plate and set in sink to drain for an hour or so.
  2. Preheat oven to 450 degrees.
  3. Remove zucchini from colander and blot dry with a paper towel. Toss it with 1-2 tsp olive oil and thyme leaves. Place on a baking sheet and roast for 20 minues until it is just beginning to brown. Remove from the oven and let cool.
Assemble the Bake
  1. Preheat oven to 350 degrees.
  2. Lightly oil a glass baking dish or pie plate with olive oil.
  3. Slice the tomatoes into 1” rounds to match the size of the zucchini slices. Sprinkle lightly with salt.
  4. Slice the mozzarella into 1” rounds and then in half.
  5. Starting with a slice of zucchini, place the slices in the baking dish standing on their side, alternating zucchini, tomato, and cheese. Continue until the dish is full and all the tomatoes and zucchini are used up. Tear up any remaining cheese and arrange on top.
  6. Place on middle rack of the oven and bake for 30-35 minutes until the cheese melted and the juices are bubbling.
  7. Make a chiffonade of basil by piling the leaves on top of one another, rolling them into a cigar shape and slicing into thin strips.
  8. Sprinkle the basil over the cooked Zucchini Bake and drizzle with good quality Balsamic Vinegar.
  9. Serve with bread or rolls.
Recipe Notes

Alternative version: Proceed as above with preparation of zucchini. Line the bottom of your baking dish with hearty bread (baquette, ciabatta, for example) and then top with the vegetables and cheese in a decorative pattern as above.