Garrison Keillor once said that the only time the Lutherans in Lake Wobegon lock their car doors is in August. If they don’t they’ll find a big sack full of zucchini in the front seat.
Zucchini (courgette) and the rest of the summer squashes are prolific.
Zucchini is the Italian word for summer squashes. Courgette is the French word.
Summer squashes come in a variety of colors and shapes, and are fairly interchangeable.
August is ‘Zucchini’ Month.
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PrintTomato & Zucchini Stacks
This easy starter is served warm, with each layer done in the oven. Drizzle with Balsamic vinegar and olive oil if you like.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: First Courses
Ingredients
- 4 slices zucchini (courgette), about 1/3 inch (1cm) thick
- 4 slices tomato, about 1/3 inch (1cm) thick
- 4 slices fresh mozzarella di Bufala, 1/3 inch (1cm) thick
- olive oil
- fresh basil leaves
- salad olive oil and balsamic vinegar, optional
Instructions
- Brush 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.
Notes
Use whatever summer squash you like / have. Leftovers can be refrigerated for another use.
There shouldn’t be any leftover tomato or mozzarella….
Rather have goat cheese? Tomato, Summer Squash, & Goat Cheese Stacks
That’s it !