Instructions: Brush bread slices with oil; put slice of mozzarella cheese on top. Place on baking sheet; bake at 400F for 6 minutes or until golden brown.

In large saucepan, combine tomatoes, chicken broth, and zucchini. Heat to a boil. Reduce heat and simmer uncovered about 5 minutes or until vegetables are crisp-tender. Stir in olives and pepperoni; simmer 1 minute.

Ladle soup into four soup bowls; sprinkle evenly with grated mozzarella. Top each serving with 2 bread slices. Garnish with basil sprigs and/or grated Parmesan, if desired.

Makes 4 servings.

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