- 2 medium zucchini
- 1 can (14.5 ounces) diced tomatoes with juice
- 2 teaspoons garlic powder or 8 cloves garlic
- 1⁄2 teaspoon salt
- 1 tablespoon parmesan cheese
Preheat oven to 375 degrees.
Wash and slice the zucchini.
Lay zucchini in a pie pan and pour tomatoes and juice over the top.
Sprinkle garlic powder, salt, and cheese on zucchini.
Bake uncovered for 35 to 40 minutes.
Refrigerate leftovers within 2 hours.