Very tasty, versatile, and lovely! It's rainy here so did this in my oven. I sliced all the veggies very thin, nuked the zucchini slices on a plate covered with wax paper for 30 seconds which was easy to do and the zucchini was cooked to our satisfaction. I used Mediterranean Spice Mix instead of creole seasoning but did sprinkle on black pepper too. I put the seasoning onto veggies then sprinkled on the cheese. And as you can tell by my photo I did not add enough cheese-my fault. I omitted the black olives b/c I need to buy a jar. I also used some bread machine bread I had, and the heels here were nice and crunchy. Thank you ~Nimz~ for a nice lunch. Made for Gimme 5.
This was really good! I'd like to stress the whole "thinly sliced" part though, a little difficult to stack otherwise. I'd definitely make it again.
YUMMY! This was a full meal for us...kinda like eating a healthy pizza. I used whole wheat french bread and roasted red pepper olive oil. I broiled my bread and then sprinkled creole seasoning on it and every layer after. I topped the bread with jack cheese and then the vegetables and then cheddar jack on top. I added a sliced red bell pepper. I baked mine uncovered for 30 minutes at 350F. It turned out just right for me and was soooo BEAUTIFUL! Made for 1-2-3 hit wonders.
Great meal! The recipe is categorized under side dish but we had these for supper. I kept Sharon 123's review in mind and first nuked the zucchini a bit before slicing it thinly, and it cooked up beautifully on the ciabatta. My only issue with the recipe is I don't think this goes that well with Cheddar cheese. I think personally I would prefer it with either Mozzarella or Halumi. I am certainly going to try it next time with either one of those cheeses. Thanks for a good meal!
Yummy! These turned out nice and made a full lunch for me. I reduced the recipe down for 2 people. I would have liked the zuchhini cooked a little more, but over all this was really good!