Preheat your oven to 375°F (190°C).
In a large bowl, combine the zucchini slices, tomato slices, olive oil, minced garlic, dried basil, dried oregano, salt, and pepper. Toss until the vegetables are well-coated.
In a greased baking dish, arrange the zucchini and tomato slices in an alternating pattern. You can make rows or a spiral, depending on the shape of your dish.
Sprinkle the grated Parmesan cheese evenly over the top, followed by the shredded mozzarella.
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.
Allow the dish to cool slightly before sprinkling with fresh basil (if using) and serving.
Variations & Tips
For a bit of extra flavor, you can add a layer of cooked, crumbled Italian sausage or ground beef before adding the cheese. If you have family members who aren’t fans of zucchini, try substituting half the zucchini with yellow squash for a bit of variety. For a low-carb version, skip the mozzarella and use only Parmesan cheese to keep it lighter. Lastly, a sprinkle of red pepper flakes can give the dish a nice little kick for those who like it spicy.
