Score the tomato with a cross, immerse it in a saucepan of boiling water for 10 seconds, and immediately plunge it into ice water. After 1 minute, remove it, peel, quarter, and remove the seeds.

Season the zucchini with pepper, drizzle with olive oil, and place on a pan heated to medium heat. Sauté until golden brown on both sides and set aside on kitchen paper.

Cut the goat cheese into 3 portions, each the size of a zucchini slice. Place 1 portion of cheese between 2 slices of sautéed zucchini.