In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add zucchini; cook 4-5 minutes, stirring frequently, until crisp and tender. Salt and pepper. Remove from heat.

Spray a 9x13 pan with cooking spray. Lay the zucchini on the bottom of the pan.

Lay the sliced tomatoes on top of the zucchini; place mozzarella slices on top. Sprinkle with your favorite gourmet salt. I used Mountain Mex Sweet Salt Seasoning, but you can use Lawry’s or Trader Joe’s Garlic Salt (in grinder) or whatever flavor you like. Place fresh basil leaves on top (optional to chop or leave whole).

Sprinkle bread crumbs on top. (Optional to add Parmesan to the bread crumbs if you want more cheese).

Bake at 375 degrees for 25-30 minutes, or until cheese is melted and vegetables are tender.

Remove from oven. Allow to sit for at least 5 minutes before serving. Serve with a slotted spoon or spatular because there may be extra liquid on the bottom from the zucchini.