Zucchini Parmigiana

Heat a large non-stick pan over medium-high heat. Add a few zucchini slices to the dry pan. Cook until softened and golden-brown, 2-3 min per side. Transfer to a plate and set aside. Repeat with the remaining zucchini slices. (NOTE: Don't overcrowd the pan. This will stew the zucchini slices rather than brown them nicely.)

In another small bowl, stir together the diced tomatoes and Italian seasoning. In an 8x8-inch baking dish, spoon over 1/3 cup diced tomatoes. Layer over half the zucchini slices and 1/3 portion of the mozzarella.

Repeat with the remaining diced tomato mixture, remaining zucchini and 1/3 portion of the mozzarella. Dollop with half the pesto. (NOTE: We'll use the rest later in the salad!) Sprinkle over the panko mixture. Bake the zucchini parmigiana on the top shelf of the oven, until warmed through and the panko mixture is golden-brown, 12-15 min.

Meanwhile, in another small bowl, stir togther the garlic, dried oregano and 1 tbsp oil. Season with salt and pepper. Cut each ciabatta bun in half and brush the cut-side with the garlic oil. Arrange on baking sheet cut-side up and toast in the centre of the oven until lightly golden-brown, 5-6 min. (TIP: Keep an eye on your ciabatta so that it does not burn!)