The first of two summer tomato zucchini stacks

This one vertical, from The Silver Spoon cookbook. I made this about a month ago, and what is more summery than fresh tomatoes, zucchini, and mozzarella?

Tomatoes with Zucchini

olive oil
8 tomatoes
2 zucchini, trimmed
1 fresh flat-leaf parsley sprig, chopped
1 garlic clove, chopped
7 oz. mozzarella cheese, sliced (I used homemade)
½ tsp. dried oregano
salt and pepper

Preheat the oven to 350. Brush an ovenproof dish with oil. Thinly slice the tomatoes without cutting all the way through, leaving them joined at the base. Halve the zucchini lengthwise, then slice them into thin strips. Slip the strips of zucchini between the slices of tomato. Place the tomatoes in the prepared dish, sprinkle with parsley and garlic, season with salt and pepper and drizzle with olive oil. Bake for 30 minutes. Remove the dish from the oven, and carefully slip the slices of mozzarella tetween the slices of tomato and zucchini, sprinkle with the oregano, and return to the oven for 10 minutes, until the mozzarella begins to form strings. Transfer to a warm serving dish and serve immediately.

My note--very thin slices work best, or 30 minutes isn't enough.