PCOS-Friendly Bruschetta - Zucchini Bruschetta with Tomato and Basil

1. Preheat the oven to 375°F (190°C). 2. Slice the zucchini and tomatoes into thin rounds. 3. Arrange the zucchini rounds on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 20 minutes. 4. While the zucchini is roasting, mince the garlic and chop the basil. 5. Once the zucchini is done, top each round with a slice of tomato, a sprinkle of garlic, and a sprinkle of basil. 6. Sprinkle a small amount of mozzarella on each round. 7. Return the zucchini to the oven and roast for another 10 minutes, or until the cheese is melted and bubbly. 8. While the bruschetta is roasting, reduce the balsamic vinegar in a small saucepan over medium heat until it is thick and syrupy. 9. Drizzle the balsamic reduction over the bruschetta before serving. Optional: Serve on slices of toasted baguette.