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Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 zucchini (medium, washed and sliced in slices slightly less than 1/2 inch thick)
- 8 round (i used, 8-ball zucchini which are perfect for this, but you can use regular zucchini)
- salt (for drawing water out of zucchini, I used kosher salt)
- 3 1/2 tomatoes (ripe, sliced 1/2 inch thick)
- 1/4 cup basil (cut into thin chiffonade, about 12 large basil leaves)
- sea salt (to taste, I used rosemary salt)
- 1/4 cup extra virgin olive oil (top quality)
- 2 balsamic vinegar (t top quality)
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