This is a really easy recipe. It couldn't be easier. If you can't make this, then you've hit a new level of laziness. I'm lazy and I make this! Try it. Unless you're vegan. Or you don't like cheese. Or you don't like zucchini.
I say this because you will need zucchini and cheese (I also added tiny bits of sun dried tomatoes. It's optional). I still don't know what the perfect cheese for this is yet. I've tried it with cheddar, gouda and goat's cheese. The goat's cheese here in France works well, but the one in the US is just too creamy. I'm thinking emmendal would work well but I haven't tried yet.
You start out by cutting the zucchini in slices. You don't want them to be too thin! I know that now. You also want them all to be the same size. Don't make some really fat and others really skinny. Now, if you put too much cheese on one slice, [see picture 2] will happen. It's ok with me. I can still scrape it off and eat it. But it doesn't look presentable, does it? In picture 3, the cheese goes a little over the zucchini but I think no one is perfect and if it's good, eat it. I'm inclined to say this is a pretty healthy appetizer since it has zucchini and only a little cheese. I love food!
Enjoy. Cheers! Vx