Zucchini (Courgette), Tomato and Mozzarella Stacks; The Weekly Menu Plan

Zucchini, Tomato and Mozzarella Stacks

Summer has arrived, finally, here in the Vendée.

We've had crystal clear blue skies, light breezes and temperatures hitting 30C (86F) during the afternoon.

The grass has gone into it's summer dormancy, the weeds have quit growing and the British are overrunning everything.  I did the weekly shopping today and didn't hear a word of French except from the cashier.

Time to start paying closer attention on these little country roads…  for cars whipping around corners in the middle of the road, with the driver sitting on the right rather than the left.  There's that moment of confusion when they can't decide to pull over to the right… Or left…

Did you know that they used to drive on the left in Sweden?

In 1967 they decided to conform to the rest of Europe and switch to driving on the right.  The entire country drove home from wherever (work, school, shopping) one day, on the left and parked.  When they left the next morning, they drove on the right.

No one died.

Here's an easy summer starter for the weekend…
Tomato Zucchini Mozzarella Stacks

Courgette (Zucchini), Tomato and Mozzarella Stacks

4 slices zucchini (courgette), about 1/2 inch (1.25cm)  
4 slices tomato
4 slices fresh mozzarella di Bufala
olive oil
fresh basil leaves
olive oil
good olive oil and balsamic vinegar, optional

Brush or spray 1 side of the zucchini with a bit of olive oil and place on a baking sheet, oiled side down. Bake, 400F (200C) for 10 minutes, just until the center of the slices starts to look soft and cooked. Remove from oven and lay the tomato slices on top. Bake for another 5 minutes. Remove, lay cheese slices on top. Return to oven until cheese melts, another 3 – 5 minutes. Remove, arrange two on each plate, garnish with basil and serve.

In addition to the above, for the week of July 25, we have Glazed Salmon, Barbecued Veal Chops, Pesto Potato Salad, Burgers stuffed with Chevre, Pasta with Sausage and Lentils with Avocado Sauce, Salade Niçoise, and more…

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Bon Weekend!

7 thoughts on “Zucchini (Courgette), Tomato and Mozzarella Stacks; The Weekly Menu Plan”

  1. Hello Katie (wave! I just saw your photo, nice to “see” you).
    I’ve not baked mozzarella before on a stack, this is a great idea. Have you got giant zucchini like last year?? 🙂

  2. Hey, Katie! It’s so great to finally “meet” you. I love the addition of the photo. I make zucchini and eggplant stacks too. I can’t get enough of them, especially when I spread a little pesto on them for good measure.

  3. Peter, I wouldn’t know about the garden tomatoes… late spring rains caused ours to wilt and die….weaklings!
    Nora, no garden at all this year…. Sigh. I’m forced to buy vegetables, (how embarrassing)
    Susan, thanks, I ran across this one of me in Paris… I never take photos of me… My sis did this one!

  4. Now this is a way I could eat zucchini. Lot of great simple flavors and I could only imagine how beautiful it tastes.
    Interesting fact on the roads. Being an American I don’t know if I could get use to driving on the other side of the road.

  5. Jeff, mon mari has no problem…. I do. It’s hard to adjust the eyes to things coming at you from the other side!
    Kevin, very summery… And we finally have the temps to match!

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