INGREDIENTS
4
ripe but firm beefsteak tomatoes
1/2 tsp
salt
3 tbsp
olive oil, divided
3 tbsp
minced parsley, divided
2 cloves
garlic, minced, divided
1/2 cup
breadcrumbs
1
medium zucchini, chopped (about 1 1/2 cups)
1/2 cup
chopped onion
2 cups
fresh baby spinach, coarsely chopped
1 tsp
dried oregano
1/4 tsp
black pepper
8 oz
mozzarella cheese, cut into 1/2 inch cubes
1/2 cup
Italian olives, chopped