Warm Zucchini And Tomato Salad

• 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)

1. Preheat oven to 450 Farenheit, and get a glass pie dish.
2. Slice zucchini lengthwise into 1/2 inch strips.
3. Lay zucchini strips on bottom of pie plate to roughly cover the bottom. Small spaces are ok.
4. Sprinkle ~1/3 to 1/2 cup of the croutons (I really just eyeballed it - a couple of handfuls).
5. 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.
6. Sprinkle another layer of croutons, 1/3-1/2 cup or so.
7. Drizzle a tablespoon or two of olive oil all around (again I just eyeballed it).
8. Grind pepper over the top so the whole top is dusted lightly (~1/4 to 1/2 tsp worth, or to your liking).
9. Sprinkle sea salt all around (again 1/4 to 1/2 tsp or to your liking).
10. Cover with layer of whatever shredded cheeses you have.
11. 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).
12. Remove from oven. Slice, like a pie, between each tomato slices (i.e. into fifths).
13. Remove piece with spatula, to plate or bowl and drizzle with balsamic vinaigrette to your taste.

zucchini, tomatoes, garlic, shredded cheese, rosemary, fresh ground pepper, salt, balsamic vinaigrette

Taken from www.food.com/recipe/warm-zucchini-and-tomato-salad-166177 (may not work)