Zucchini and Tomato Casserole

Name: Zucchini and Tomato Casserole
Ingredients: 2 medium zucchinis, sliced into rounds; 2 tablespoons of olive oil; 1 clove of garlic; 2 firm tomatoes, peeled and sliced into rounds; 1/4 teaspoon of oregano; salt and black pepper to taste; 1/4 cup of grated Parmesan cheese

1
2 medium zucchinis, sliced into rounds
2
2 tablespoons of olive oil
3
1 clove of garlic
4
2 firm tomatoes, peeled and sliced into rounds
5
1/4 teaspoon of oregano
6
salt and black pepper to taste
7
1/4 cup of grated Parmesan cheese

Ingredients

1
2 medium zucchinis, sliced into rounds
2
2 tablespoons of olive oil
3
1 clove of garlic
4
2 firm tomatoes, peeled and sliced into rounds
5
1/4 teaspoon of oregano
6
salt and black pepper to taste
7
1/4 cup of grated Parmesan cheese

Directions

1
Preheat the oven to moderate temperature (170°C)
2
Put the olive oil in a skillet and heat it up
3
Add the garlic and zucchinis and fry until they're lightly golden
4
Remove the garlic and discard it
5
In a refractory dish, greased and holding 1 liter, create alternating layers of zucchinis and tomatoes
6
Sprinkle each layer with oregano, salt, pepper, and Parmesan cheese
7
Put it in the oven uncovered and bake for 30 minutes or until the cheese is melted and golden