Zucchini Tomato Mozzarella Bake

Summer vegetables are delicious now. I pan-seared the zucchinis before a quick broil for a few minutes. Everything in here is already tasty all by itself without anything added to it, so you can't really mess it up.

Summer goodness on a plate 

Zucchini Tomato Mozzarella Bake

2 zucchinis, sliced 1/2 inch thick
2 Kumato tomatoes, sliced
3 fresh mozzarella balls, sliced
1 clove garlic, smashed with knife
1/2 Tbsp butter
1 tsp olive oil
Sprinkle of nutmeg
1/4 cup parmesan cheese
Salt and pepper to taste
A sprig of basil

Brown both sides for more flavor.

Top this with parmesan cheese. No such thing as too much cheese!

In a skillet, warm butter and olive oil with a smashed garlic. Brown both sides of zucchini slices on med-high to high heat. Sprinkle nutmeg, salt and pepper. Transfer the zucchini slices in a baking dish and line them up. Take slices of tomatoes and mozzarella cheese and stick them in between the zucchini slices. Sprinkle parmesan cheese. Brown the top and melt the cheese under broiler, for about five minutes. Garnish with a sprig of basil. I sprinkled some Hawaiian pink salt on top, it was delicious.

Don't over cook it. Zucchinis should be al dente.

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