Zucchini And Tomato Stacks

• 4 large tomatoes, slices half inch thick
• 4 teaspoons olives, paste for spreading (or tapenade)
• 8 fresh mozzarella cheese, balls
• 8 sun-dried tomatoes (flat pieces)
• 4 teaspoons salami, bits
• 8 zucchini, lengthwise slices 1/4 inch thick
• 4 large tomatoes, slices half inch thick
• 4 teaspoons pesto sauce, for spreading
• 1 dash salt
• 1 dash pepper
• 4 teaspoons grated parmesan cheese

1. Pan sear zucchini slices till golden on both sides. (no salt added).
2. Line baking sheet with foil or baking paper.
3. Place 4 tomato slices one inch apart from each other.
4. Divide all the ingredients into 4 portions and stack them onto the 4 tomatoes in the order given to create 4 tomato stacks.
5. Bake in 180C for 25 minutes (or until cooked through and parmesan cheese melts.).

tomatoes, olives, mozzarella cheese, tomatoes, salami, zucchini, tomatoes, pesto sauce, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/zucchini-and-tomato-stacks-476925 (may not work)