3 zucchini (about 1 pound), cut lengthwise into 1/4-inch slices
2 tablespoons olive oil
Fresh-ground black pepper
1/4 teaspoon wine vinegar
1 clove garlic, minced
1 tablespoon chopped flat-leaf parsley
1/2 pound salted fresh mozzarella, cut into thick slices
Light the grill or heat the broiler. In a large glass or stainless-steel bowl, toss the zucchini with 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Grill or broil the zucchini, turning once, until tender and golden, about 5 minutes per side. Put the zucchini back in the bowl.
Toss the zucchini with 1/2 tablespoon of the oil, 1/8 teaspoon salt, the vinegar, garlic, and parsley. Let cool.
Put the mozzarella slices on a serving plate, fanning them out to form a circle. Drizzle them with the remaining 1/2 tablespoon oil and sprinkle them with a pinch of pepper. Fold the zucchini slices in half and tuck them between the pieces of cheese.