Zucchini bruscetta, gluten free

Ingredients

• 1 slice Gluten free bread
• 1/2 pcs Zucchini, small, sliced lenghtwise to thin
• 1/2 tsp Extra virgin olive oil
• 1/2 tsp Balsamic vinegar
• 1 pinch Sea salt
• 2 sprig Dill weed, fresh

Method

1. Heat the olive oil in a heat-proof skillet
2. Add the zucchini slices then salt it a bit.
3. Toast the bread slice.
4. When the zucchini slices are soft enough, discard the released liquid if it has any, then take off from heat.
5. Add the balsamic vinegar and finely chopped dill.
6. Carefully mix to coat the zucchini slices.
7. Place the toasted bread onto a plate then serve the zucchini on it still warm.
8. Decorate with the reserved dill weed sprig pieces.