- About 1/4 cup extra-virgin olive oil
- Five 6-inch-long zucchini, sliced lengthwise 1/4 inch thick
- Salt and freshly ground pepper
- 1/2 pound fresh mozzarella, halved and cut into 1/4-inch-thick slices
- 1 1/2 teaspoons minced fresh thyme
- 2 tablespoons finely chopped black olives, such as Niçoise
- In a skillet, heat 1 tablespoon of the oil until almost smoking. Season the zucchini with salt and pepper and add about one-quarter of the slices to the skillet in a single layer. Cook over moderately high heat, turning once, until lightly browned, about 1 minute per side. Transfer the zucchini slices to a platter, loosely fanning them out to resemble their original shape. Insert pieces of mozzarella between the warm slices; cover with foil and keep warm.
- Cook the remaining zucchini, using 1 tablespoon of olive oil per batch; layer the just-cooked slices with mozzarella. Sprinkle the thyme and olives over the zucchini and serve warm or at room temperature.
An assertive dry white white, such as an Arneis from Italy or a Pinot Gris from Oregon, would add its own accent to the mozzarella and zucchini and stand up to the olives.