Summary

Ingredients

• 1 zucchini
• 150 g cocktail tomatoes, ripe
• 150 g mozzarella
• 10 tablespoon olive oil
• 3 tablespoon balsamic vinegar
• 1 tablespoon honey
• some basil leaves
• 0.5 ½ bunch parsley
• Salt and pepper from the mill

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Instructions

1. Wash the zucchini and cut into 3 - 5 mm thick slices. Remove the mozzarella from the brine and cut into thin slices. Wash tomatoes and cut into 4 - 5 slices.
2. Wash and finely chop the basil and parsley.
3. Heat half of the olive oil in a pan and fry the zucchini slices on both sides until golden brown. Then let cool a little on a plate.
4. Now arrange the zucchini slices, mozzarella and tomatoes in rows alternately on a platter or plates - they should overlap like a roof tile. Season with salt and pepper and sprinkle with the chopped herbs.
5. Mix the balsamic vinegar and honey with the still hot olive oil using a whisk and add the remaining oil. Let cool a little and spread over the zucchini-mozzarella-tomato platter. Let it steep for a quarter of an hour.
6. The starter is served lukewarm / room warm with fresh ciabatta (to be consumed).