Bologna and Zucchini Baguette with Thyme au Gratin

Cut bologna slices into sticks. Set aside.

Heat a good glug of oil in a large stainless steel pan on medium heat and cook onion petals until well coloured. Remove from heat and keep warm.

In the same pan, adding oil as needed, cook bologna sticks until well coloured. Remove from heat and keep warm.

In the same pan, lightly brown zucchini sticks, add garlic and time and continue cooking about 2 minutes.

Add salt and pepper and stock, lower heat and cook about 10 minutes or until all liquid is evaporated.

Open up the baguette sections, place side by side on a baking sheet and place under broiler until lightly toasted.

Place zucchini and bologna sticks on top, cover with cheese slices and place under broiler until cheese starts to bubble.

Serve immediately.