Instructions: Preheat oven to 425F. Trim courgette with self-sharpening knife and cut into 3/8-to-1/2 inch thick slices with Vario-slicer. Arrange in the DDB.

Season with salt and pepper and brush with chicken broth. Bake 12 minutes, or until almost tender. Remove from oven but leave oven on.

Place a slice of tomato on each courgette slice. Combine bread crumbs with cheese and basil in Batter Bowl. Return to oven and bake 5-6 minutes, until crumbs are lightly browned.

Note: Can be done in one step, but squash may not be soft when done. Great for a show, if they are the Courgette type.

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