For the topping:
2 cups Crunchy Gluten-Free Breadcrumbz or Cornbread Crumbs
2 tablespoons extra virgin olive oil
Fresh or dried Italian Herbs or basil/oregano/marjoram, to taste

For the veggies:
3 medium zucchini, sliced in long pieces, 1/4 inch thick
5 cloves garlic, chopped
A handful of halved artichoke hearts
4 tablespoons prepared Favorite Basil Pesto or Cilantro Pesto Recipe
2-3 vine ripe tomatoes, sliced thick
1 tablespoon balsamic vinegar
1 pinch sea salt, to taste
Fresh ground black pepper, to taste
4 oz. fresh mozzarella cheese, sliced (garlic marinated mozzarella rocks)