Zucchini and bacon toasts topped with cheese

Ingredients:

• 4 slices thin sandwich bread
• 8 slices of bacon
• 2 ripe tomatoes
• 0.75 tbsp. grated cheddar cheese
• 0.75 tbsp. grated mozzarella
• 0.75 cups mayonnaise
• 4 finely chopped green onions
• 0.25 cup chopped parsley
• 0.5 small zucchini, very thinly sliced

Preparation:

1. Preheat the oven to 200°C. Core the tomatoes and slice them thinly. Place them in a colander in the sink and sprinkle with 0.5 teaspoon of salt; let them drain for at least 15 minutes.
2. Meanwhile, fry the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a plate lined with paper towels. Drain any remaining fat from the skillet and set aside, reserving 1 tablespoon in the skillet. Toast the bread on one side until golden brown. Place the bread, toasted side down, on a baking sheet.
3. Mix the cheese with mayonnaise, onion, and parsley. Spread the bread with the cheese mixture, reserving about a third of a cup. Top with bacon. Shake off excess liquid from the tomatoes and arrange the tomatoes and zucchini on the toast. Top with the remaining cheese mixture and sprinkle with pepper. Bake until golden brown, 15-29 minutes. Serve warm.
   
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