Ingredients:
1 medium size zucchini
1 large ripe tomatoes ( e.g. beefsteak)
2/3-1 cup garlic-flavored croutons ( I used butter and Garlic Chatham Village brand)
3/4 cup shredded cheese ( I used some leftover store brand Mexican’ and ‘Pizza’ Blends together)
1 -2 tablespoon rosemary-infused olive oil ( or any infused or extra virgin olive oil)
1/4-1/2 teaspoon fresh ground pepper
1/4-1/2 teaspoon sea salt
balsamic vinaigrette ( for dressing)
Directions:
Preheat oven to 450 Farenheit, and get a glass pie dish.
Slice zucchini lengthwise into 1/2 inch strips.
Lay zucchini strips on bottom of pie plate to roughly cover the bottom. Small spaces are ok.
Sprinkle ~1/3 to 1/2 cup of the croutons (I really just eyeballed it – a couple of handfuls).
Slice the stem end of the tomato off, then slice the rest of the tomato into six 1/2 inch slices. Arrange the largest 5 slices around the edge, and put the smallest slice in the center.
Sprinkle another layer of croutons, 1/3-1/2 cup or so.
Drizzle a tablespoon or two of olive oil all around (again I just eyeballed it).
Grind pepper over the top so the whole top is dusted lightly (~1/4 to 1/2 tsp worth, or to your liking).
Sprinkle sea salt all around (again 1/4 to 1/2 tsp or to your liking).
Cover with layer of whatever shredded cheeses you have.
Bake in 450 F oven for about 11 minutes. Reduce heat to 350 and bake until the cheese looks browned and sort of crispy ~3-5 minutes (or whenever it looks good to you – my croutons got pretty brown).
Remove from oven. Slice, like a pie, between each tomato slices (i.e. into fifths).
Remove piece with spatula, to plate or bowl and drizzle with balsamic vinaigrette to your taste.
Servings: 5
Time preparation: 5 min.
Time total: 20 min.