Ingredients

• 2 zucchinis , cut lengthwise in 1/4-inch slices
• 2 slices crusty bread (1-inch thick)
• 5 tablespoons olive oil , divided
• salt and pepper
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 cups coarsely chopped tomatoes (1-inch chucks)
• 1 540 ml can romano beans , rinsed and drained
• 1 250 g ball fresh mozzarella , torn in pieces
• 1 shallot , halved lengthwise and thinly sliced
• 1/4 cup pine nuts , toasted
• 1/4 cup fresh basil leaves