Ingredients
- 3 tablespoons olive oil divided
- 2 pounds zucchini ends trimmed, halved crosswise, and sliced lengthwise into ¼-inch slices
- Salt and freshly ground black pepper to taste
- 4 cloves garlic minced
- 28 ounces crushed tomatoes undrained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¾ cup grated Parmesan cheese
- ¾ cup shredded mozzarella cheese
- Fresh parsley minced, for garnish
Instructions
- Preheat your oven to 400°F. Brush a large sheet pan and a 9x13-inch baking dish with a little olive oil.
- Arrange the zucchini slices in a single layer on the sheet pan. Season with salt and black pepper, then brush with 2 tablespoons of olive oil. Bake for 15 minutes until the zucchini is soft and pliable. Remove from the oven, but keep the oven on.
- In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add crushed tomatoes, dried basil, and dried oregano. Simmer for 10 minutes.
- Spread about ½ cup of the tomato mixture on the bottom of the prepared baking dish. Layer with zucchini slices, then sprinkle with ¼ cup of Parmesan cheese and ¼ cup of mozzarella cheese. Repeat layers until all ingredients are used, ending with a layer of cheese on top.
- Bake in the oven for 20 minutes until the cheese is melted and bubbly. For a golden top, broil for an additional 2-3 minutes.
- Remove from the oven and let it rest for 10 minutes. Garnish with fresh parsley before slicing into squares to serve.
