• Wash and dry produce. Halve baguettes lengthwise; top cut sides of each baguette with a drizzle of olive oil, salt, and pepper. Toast until golden. TIP: Gently scoop out some bread from cut sides before toasting to make room for the filling.

• Trim and slice zucchini crosswise into 1/4-inch-thick rounds. Thinly slice mozzarella. Slice tomato into 1/4-inch-thick rounds; lightly season with salt and pepper.

• Lightly drizzle zucchini with olive oil; season with salt and pepper. Place on a microwave-safe plate; microwave until tender, 3 minutes.

• While zucchini cooks, spread pesto onto cut sides of baguettes.

• Top bottom halves of baguettes with mozzarella. Top with as much zucchini as you like. (Save any remaining zucchini for another use.) Fan tomato over top and drizzle with balsamic glaze. Close sandwiches and serve.