Make relish by combining the first 8 ingredients in a small bowl.
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Scoop out a little from the centre of each zucchini round and place on a baking sheet, scooped-side up. Season with salt and pepper and bake 5 minutes.
Remove the zucchini from the oven and set a scant teaspoon or so of the roasted red pepper relish in the centre of each zucchini round. Now set a slice of cheese on top of the relish. Spoon a small amount of the remaining relish on top each cheese slice.
Set the zucchini rounds back in the oven for 5 to 7 minutes, or until the cheese has melted and the relish is warm. Garnish each round with a herb leaf and serve.
Note: Roasted red peppers are sold in jars in our pickle aisle. Drain the peppers well before using. 1 medium zucchini should yield the rounds required for this recipe. To get bite-sized pieces, choose a zucchini that’s about 2” wide. If much wider than that the rounds will be challenging to eat.