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1. Preheat oven to 325u00b0F. 2. Cut the bread or naans into small pieces. 3. Finely mince a clove of garlic. Mix it with 2 tablespoons of olive oil. 4. Generously spread the garlic oil on the bread pieces. Sprinkle with 2 tablespoons of Parmesan. Place on a greased baking sheet. 5. Bake for about 6-8 minutes. Set aside. 6. Cut the remaining cloves of garlic into quarters. 7. Zest the lemon and juice it. Set them aside separately. 8. Heat the remaining oil in a large pan. Add the garlic and cook until golden. Transfer to a plate. Add the shallots and cook over low heat for about 5 minutes, stirring frequently to prevent the shallots from burning, until the color is evenly golden brown. Transfer to a plate, leaving as much oil as possible in the pan. 9. Add more oil if necessary. Add the zucchini slices. Pan-fry the zucchini until golden. Toss well and cook for about 5 minutes. Once the slices are nicely golden, add the green chiles and bell pepper. Lower the heat, then add turmeric powder, Herbes de Provence, salt and lemon zest. Cover and cook until softened, stirring frequently, for 10 minutes. 10. Once the zucchini is soft, add the bread croutons, golden garlic, fried shallots and olives. Drizzle with honey and lemon juice. Toss well. Check seasoning. Add more salt (if necessary) and pepper. Turn off the heat, top with Parmesan cheese and parsley. Let it sit for about 5 minutes. 11. Serve warm or at room temperature.
