Ingredients:

  • 2 medium zucchini (approx. 500g), sliced into 1/4-inch rounds
  • 4 large Roma tomatoes (approx. 400g), sliced into 1/4-inch rounds
  • 1 small yellow onion, thinly sliced into half-moons
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried Italian seasoning
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup shredded mozzarella cheese
  • 0.25 cup fresh basil, chiffonade
  • Sea salt, to taste
  • Black pepper, to taste

Instructions:

  1. Arrange zucchini rounds on paper towels and sprinkle lightly with salt. Let sit for 10 minutes, then pat dry to remove excess moisture.
  2. In a small mixing bowl, whisk together the olive oil, minced garlic, and Italian seasoning to create an herb-infused oil.
  3. In a lightly greased 9x9 inch baking dish, shingle the vegetables by alternating one slice of zucchini, one slice of tomato, and a sliver of onion until the dish is packed.
  4. Drizzle the garlic-herb oil evenly over the layered vegetables and season with fresh black pepper.
  5. Cover the dish with foil and bake at 375°F (190°C) for 20 minutes to tenderize the zucchini.
  6. Remove the foil and sprinkle the Parmesan and mozzarella cheeses evenly across the top.
  7. Return to the oven uncovered and bake for an additional 15 minutes until the cheese is bubbling and golden brown.
  8. Let the dish rest for 5 minutes, then garnish with fresh basil chiffonade before serving.