This recipe comes from a library book called "Recipes from an Italian Summer".
serves 8 ( 2 points)
1 T. olive oil
2 small zucchini
parsley, garlic powder, salt and pepper to taste
7 oz. part skim mozzarella, sliced very thin
Preheat oven to 350 and spray a large baking pan with cooking spray.
Thinly slice tomatoes without cutting them all the way through, leaving them joined at the bottom ( cut about 2/3 of the way down). I cut mine into 16 wedges each.
Halve zucchini lengthwise and then cut each half into 32 half moons. Place 1 slice of zucchini in between each tomato slice. Place on the baking sheet. Repeat with remaining tomatoes. Sprinkle with spices, drizzle with oil, and bake for 30 minutes. Remove from the oven and carefully slip the slices of mozzarella between the slices of tomato and zucchini. Bake an additional 10 minutes or until cheese is melted.