Cut the zucchini into plates, or if it is large, then with washers.
Season with salt, pepper, sprinkle with your favorite herbs and drizzle with oil.
I also add garlic powder, but you can finely chop the fresh one.
Let marinate for about 20 minutes.
Break the nuts finely. Finely chop the dried tomato too.
Mix everything with oil and balsamic, and let stand for 20 minutes.
If the entire mixture is not used, then transfer the leftovers to a jar and store in the refrigerator.
Zucchini or bake in the oven or grill or grill in a pan.
Put a piece of mozzarella on each plate and brush with the tomato-nut mixture.