Serve this alongside soup or salad or as a garden-fresh appetizer.
|2 T||olive oil|
|1||onion (small, thinly sliced)|
|2 clv||garlic (minced)|
|6||plum tomatoes (peeled, seeded, and diced)|
|1 t||thyme (fresh, or 1/2 tsp dried)|
|1⁄4 c||white wine (dry, or vegetable broth)|
|1||baguette (sliced into about 20 sliced)|
|1⁄4 lb||provolone cheese (shredded)|
Preheat oven to 450F. Heat oil in large heavy skillet over medium flame. Cook onion,stirring occasionally, until soft. Meanwhile, halve the zucchini lengthwise and slice into 1/4-inch thick half-moons. When onion is soft add zucchini and garlic to the pan and cook, stirring occasionally, until zucchini is just tender. Add tomatoes and thyme and cook about 2 minutes more. Add wine or broth, and salt and pepper to taste and simmer until liquid is reduced by half, about 5 minutes. Remove skillet from heat and allow mixture to cool. Drain any accumulated moisture. Arrange bread slices on baking sheet and toast in preheated oven until very lightly colored, about 4 minutes. Mound about 2 tablespoons of zucchini mixture on each toast and sprinkle with a bit of the cheese. Return to oven until cheese is melted and beginning to brown a bit.
Use larger slices of a rustic bread and serve as an open-faced dinner sandwich.