What to do
Turn the oven on high heat (375°F, 190°C).
Throw the tomato slices, zucchini slices, olive oil, garlic powder, dried basil, dried oregano, salt, and pepper into a big bowl and mix well. Toss the veggies around until they’re evenly covered.
Slice the zucchini and tomatoes alternately and place them in a baking dish that has been buttered. Your dish’s form will dictate whether you build rows or a spiral.
Evenly distribute the grated Parmesan and shredded mozzarella cheeses over the surface.
Tent the baking dish with foil and place in the oven for twenty-five minutes.
After ten to fifteen minutes of baking without foil, the cheese should melt and become golden.
Before garnishing with fresh basil (if desired) and serving, let the dish cool somewhat.
Tips and Variations
Prior to topping with cheese, you may enhance the taste by adding a layer of cooked and crumbled Italian sausage or ground beef. To provide some diversity and satisfy those in your family who aren’t crazy about zucchini, consider using half yellow squash and half zucchini. To make it lighter and lower in carbs, omit the mozzarella and use solely Parmesan. Last but not least, for the spicy-tasting among you, a dusting of red pepper flakes may give the meal that extra something.
