Thyme For Cooking, the Blog: Zucchini (Courgette), Tomato and Mozzarella Stacks; The Weekly Menu Plan

Summer has arrived, finally, here in the Vendée.

We've had crystal clear blue skies, light breezes and temperatures hitting 30C (86F) during the afternoon.

The grass has gone into it's summer dormancy, the weeds have quit growing and the British are overrunning everything. I did the weekly shopping today and didn't hear a word of French except from the cashier.

Time to start paying closer attention on these little country roads... for cars whipping around corners in the middle of the road, with the driver sitting on the right rather than the left. There's that moment of confusion when they can't decide to pull over to the right... Or left...

Did you know that they used to drive on the left in Sweden?

In 1967 they decided to conform to the rest of Europe and switch to driving on the right. The entire country drove home from wherever (work, school, shopping) one day, on the left and parked. When they left the next morning, they drove on the right.

No one died.

Here's an easy summer starter for the weekend...

Courgette (Zucchini), Tomato and Mozzarella Stacks

4 slices zucchini (courgette), about 1/2 inch (1.25cm)
4 slices tomato
4 slices fresh mozzarella di Bufala
olive oil
fresh basil leaves
olive oil
good olive oil and balsamic vinegar, optional

Brush or spray 1 side of the zucchini with a bit of olive oil and place on a baking sheet, oiled side down. Bake, 400F (200C) for 10 minutes, just until the center of the slices starts to look soft and cooked. Remove from oven and lay the tomato slices on top. Bake for another 5 minutes. Remove, lay cheese slices on top. Return to oven until cheese melts, another 3 - 5 minutes. Remove, arrange two on each plate, garnish with basil and serve.

In addition to the above, for the week of July 25, we have Glazed Salmon, Barbecued Veal Chops, Pesto Potato Salad, Burgers stuffed with Chevre, Pasta with Sausage and Lentils with Avocado Sauce, Salade Niçoise, and more...

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!