A cross between vegetarian lasagne and a Caprese Salad, there is no pasta in this recipe. You can make the pesto in advance.
Heat a grill on high for 10 minutes.
Remove the leaves from 1 bunch of Basil. Puree in a food processor with 2 T. or more olive oil, 1 minced clove of garlic, 1 T. chopped walnuts, and salt to taste. Add 1 T. parmesan cheese or more to taste and puree to combine.
Use a spoon to spread a thin layer of pesto on the bottom of a large plate or serving platter.
Thinly slice fresh mozarella cheese in rounds.
Thinly slice 4-5 zucchini lengthwise. Mix 2 T. olive oil and 1/2 t. salt with a fork on a plate. Dip the zucchini slices on both sides with the oil mixture.
Lay the zucchini slices in a single layer on the grill, then lower the temperature to medium. Grill for 3-4 minutes or until the bottoms are nicely browned, then flip them and cook another 1-2 minutes. The second side will cook MUCH faster, take care not to burn. (Alternately, you can cook the zucchini on a baking sheet in your oven at 375).
Remove the squash from the grill and immediately lie them in a single layer atop the pesto. Make a layer of fresh mozarella slices on top of the squash.
Cut 2-3 ripe tomatoes in thick slices. Lie on top of the mozzarella, then sprinkle the tomatoes generously with salt and drizzle with olive oil. If there is leftover pesto, use it to top the “Lazagne”.