1 large zucchini, halved and then cut into thin slices
2 tbsp olive oil
1 gluten free ciabatta loaf, split down the middle and halved
1 tbsp garlic infused oil
zest and juice 1 lemon
small bunch basil, finely shredded
salad, to serve (optional)
Drizzle the zucchini slices with a little olive oil.
Cook on a hot griddle pan (or in a frying pan) for about 2 mins on each side until tender.
Drizzle the gluten free ciabatta with the garlic infused oil, then toast.
Whisk together the lemon juice with the remaining oil and some seasoning.
Top the ciabatta with the mozzarella and top with the zucchini slices, a little dressing, the lemon zest and basil.
Serve with a salad, if you like.
Recipe adapted from: Good Food