Preheat oven to 425F. Trim zucchini with self-sharpening knife and cut
into 3/8-to-1/2 inch thick slices with Vario-slicer. Arrange in the DDB.
Season with salt and pepper and brush with chicken broth. Bake 12 minutes,
or until almost tender. Remove from oven but leave oven on.
Place a slice of tomato on each zucchini slice. Combine bread crumbs with
cheese and basil in Batter Bowl. Return to oven and bake 5-6 minutes,
until crumbs are lightly browned.
Note: Can be done in one step, but squash may not be soft when done.
Great for a show, if they are the Zucchini type.
Posted by Sarah Gruenwald.
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