4

slice(s)

(1/2-inch thick each)

Italian bread
1

medium

(8-ounce)

zucchini, cut into 1/4-inch chunks
1

clove(s)

garlic, crushed with press
1

tablespoon(s)

olive oil
4

(3 ounces each)

ripe plum tomatoes, chopped
Salt and pepper
1

cup(s)

part-skim ricotta cheese
1/4

cup(s)

freshly grated Pecorino Romano cheese
4

ounce(s)

fresh mozzarella cheese, sliced