Cut the zucchini into plates, and if it is large, then with washers.
Season with salt and pepper, sprinkle with your favorite herbs and drizzle with oil.
I add more garlic powder, but you can finely chop fresh.
Leave to marinate for 20 minutes.
Finely crack the nuts. Dried tomatoes are also finely chopped.
Mix everything with oil and balsamic, just let it stand for 20 minutes.
If the whole mixture is not used, then put the leftovers in a jar and store in the refrigerator.
Zucchini either bake in the oven, or on the grill, or fry in a grill pan.
Place a slice of mozzarella on each plate and brush with tomato-peanut-butter mixture.
Enjoy your meal!!!