List of Ingredients
- 3 of zucchini
- 4 1/2 OZ. of scamorza cheese
- 3 of large tomatoes
- oil-packed anchovy fillets
- parsley
- fresh oregano
- extra-virgin olive oil
- salt
Method
Cut the zucchini into 1/5” slices at a 45° angle. Drizzle with oil, mix to combine evenly, then roast dry in a hot non-stick frying pan.
Preheat the oven to 525°F.
Cut the tomatoes into 12 slices, each approximately 1/2” thick. Line a baking tray with parchment paper, rub with oil, and add the 12 tomato slices. Drizzle with more oil, sprinkle with salt and oregano, and roast for 4 minutes at 525°F. Remove from the oven and set the oven temperature to 400°F.
Slice the scamorza cheese thinly (use a meat slicer if possible).
In four small baking dishes, alternate three layers of tomato slices, zucchini slices, Scamorza cheese, and anchovy pieces; end with a final layer of Scamorza and anchovies, then bake for 4 minutes at 400°F. Serve garnished with a chopped sprig of parsley and fresh oregano, and a drizzle of oil.