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Makes:
4 cups
Prep time:
5 minutes
Cooking time:
45 minutes

Ingredients

2 medium zucchini
1 can (14.5 ounces) diced tomatoes with juice
2 teaspoons garlic powder or 8 cloves garlic, minced
½ teaspoon salt
1 Tablespoon parmesan cheese

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 375 degrees F.
  3. Slice zucchini into rounds, about 1/2 inch thick. Spread zucchini slices in a pie pan and pour tomatoes and juice over the top.
  4. Sprinkle garlic powder, salt, and cheese over zucchini.
  5. Bake uncovered for 35 to 40 minutes.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Try other seasonings such as onion powder, oregano or basil.
  • Use 2 cups finely chopped tomatoes or halved cherry tomatoes instead of canned tomatoes.
  • Try adding cilantro on top for more flavor.