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1
Preheat oven to 450 Farenheit, and get a glass pie dish.
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2
Slice zucchini lengthwise into 1/2 inch strips.
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3
Lay zucchini strips on bottom of pie plate to roughly cover the bottom. Small spaces are ok.
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4
Sprinkle ~1/3 to 1/2 cup of the croutons (I really just eyeballed it - a couple of handfuls).
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5
Slice the stem end of the tomato off, then slice the rest of the tomato into six 1/2 inch slices. Arrange the largest 5 slices around the edge, and put the smallest slice in the center.
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6
Sprinkle another layer of croutons, 1/3-1/2 cup or so.
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7
Drizzle a tablespoon or two of olive oil all around (again I just eyeballed it).
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8
Grind pepper over the top so the whole top is dusted lightly (~1/4 to 1/2 tsp worth, or to your liking).
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9
Sprinkle sea salt all around (again 1/4 to 1/2 tsp or to your liking).
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10
Cover with layer of whatever shredded cheeses you have.
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11
Bake in 450 F oven for about 11 minutes. Reduce heat to 350 and bake until the cheese looks browned and sort of crispy ~3-5 minutes (or whenever it looks good to you - my croutons got pretty brown).
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12
Remove from oven. Slice, like a pie, between each tomato slices (i.e. into fifths).
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13
Remove piece with spatula, to plate or bowl and drizzle with balsamic vinaigrette to your taste.
