2 to 3 jarred roasted red peppers, seeds removed, and cut into approximately 2-inch by 2-inch pieces,
8 ounces fresh mozzarella, thinly sliced, and cut into approximately 2-inch by 2-inch pieces
½ cup prepared pesto
1 ½ cups 360 Marinara Sauce
Salt and freshly ground black pepper
Toss the zucchini with salt and pepper.
To build stacks place one piece of zucchini on a cutting board or cookie sheet and spread with a thin layer of pesto.
Cover the pesto with a piece of the mozzarella, followed by a piece of roasted pepper, a piece of zucchini, another thin layer of pesto, and a piece of roasted pepper. Finish the stack with a piece of mozzarella.
Repeat with remaining vegetables, pesto, and cheese. Secure each stack with a toothpick at opposite ends.