Herb-breaded baked zucchini with marinated tomatoes and burrata

Slice a large zucchini lengthwise or into rounds about a quarter inch thick; lay on a sheet tray and season with salt and cracked black pepper.

Cook the slices on a large skillet or flat top over high heat about three minutes per side, longer for more caramelization and colour.

Cool the zucchini until it can be handled; meanwhile pick and finely chop fresh oregano, basil and thyme.

Mix the chopped herbs into fine breadcrumbs with salt and pepper.

Brush the zucchini with a little olive oil and coat lightly with the herb crumbs.

Set on a baking rack in a sheet tray and bake at 425F until dark golden brown, about 10 to 15 minutes.

Toss sliced vine ripe tomatoes with salt, black pepper, chopped oregano, basil and thyme, crushed garlic, a good drizzle of olive oil and balsamic vinegar.

Smear a little burrata on the plate to anchor the stack; layer breaded zucchini, marinated tomatoes and burrata, about two layers, and drizzle with the balsamic herb marinade.