Zucchini Caprese "Salad" Recipe

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.

Ingredients:

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)

Directions:

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.