Zucchini And Tomato Stacks - cooking recipe

Ingredients

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

Preparation

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