Remove the crust from the toast and roll it flat with a rolling pin. Make a cut diagonally up to the middle.

Smear the soufflé molds (using a muffin tray for larger quantities) with a little butter.

Now turn the toast into "bags" and press them into the greased molds.

Scald the tomatoes with boiling water, let stand for three minutes, peel them and cut into cubes.

Peel and cut the onion into quarter rings and the zucchino into cubes.

Heat some butter in a pan and briefly advise against onions and zucchini cubes.

Dice half of the mozzarella and mix with the tomatoes and the stir-fried vegetables. Chop the basil leaves, stir in and season with salt and pepper.

Divide this mixture into the "bread baskets". Cut the second half of the cheese into slices and place one on top of the vegetables.

Bake in a preheated oven at 175 degrees Celsius until the cheese takes on color. Arrange on preheated plates with a basil leaf.

Tastes cold and warm. This amount is enough for two people as a light dinner or for four as a starter.