I love a good caprese, bruschetta or tomato mozzarella salad but it usually includes bread. For summer, I've been trying to lighten up on the carbs so I decided to try it a new way using zucchini instead of bread for a refreshing option. It turned out quite well and my husband who's not typically a big veggie person really enjoyed it. I served this as a side to a big salad last night.
1 large zucchini (sliced)
2 tomatoes (sliced)
Sliced mozzarella (enough slices to have one per zucchini slice)
1 tbsp olive oil
Basil or Cilantro
Italian Seasoning (I used a Tuscan blend)
Coat skillet with olive oil and place zucchini slices on skillet. Cook until browned, flipping occasionally)
While zucchini is cooking, slice mozzarella and tomatoes.
Once zucchini is done, place on a plate in a single layer.
Place one slice of tomato and one slice of tomato on each.
Top with basil or cilantro (I used cilantro because I just love the combo to tomatoes and cilantro)
Sprinkel with Italian seasoning and serve.